We still have tomatoes, but they aren't "prime". Most are cat-faced, cracked, or just not gorgeous (kinda like the gardener). However, they don't go to waste. With the onset of really hot weather, a cold salad for lunch is appreciated, and tomato aspic is one of our favorites. Easy to make and it uses up those sub-prime tomatoes and a few garden herbs. Tomato Aspic Tomato aspic ( photo / image / picture from marlingardener's Garden ) In a saucepan simmer 3 1/2 c. tomatoes (I quarter them to let them cook down better) 1 tsp. salt 1 1/2 tsps. white sugar (you may need more if your tomatoes are very acidic) 2 tblsps. lemon juice 3 tblsps. finely chopped onion 1 small bay leaf 1 rib celery with leaves 1 tblsp. fresh basil, or 1 tsp. dried Soak 2 tblsps. powdered gelatin in 1/2 c. cold water Strain the cooked tomato mixture or put it through a food press, add the dissolved gelatin to the hot juice, and add enough water (or chilled chicken stock) to make 4 cups total.* Rinse a mold or bowl in cold water, pour in the aspic, and chill until set. *If you want, you can add finely chopped shallots, celery, grated carrots, or salad olives at this point. The aspic will absorb 1 to 2 c. of additions and still mold. To serve, unmold, and side dress with a good mayonnaise thinned with a bit of lemon juice and zest.
