Tomato Aspic

Tomato Aspic is an old traditional Southern side dish. There are as many variations as there are cooks, each claiming the best and often secret recipe. Many recipes add chopped vegetables, celery, cabbage, peppers, etc….Some Southern cooks use lemon jello instead of plain gelatin. This recipe is a well seasoned basic tomato aspic.

Tomato Aspic

2 cups tomato juice
8 whole cloves
1/4 teaspoon black pepper
4 bay leaves
1 Tablespoon sugar
3 tablespoons vinegar
1 onion, chopped
juice of 1 lemon
1 teaspoon Worcestershire sauce
salt to taste
1 teaspoon celery seed
2 tablespoons gelatin
1/2 cup water

Dissolve gelatin in 1/2 cup water. Cook together everything except lemon juice and Worcestershire sauce. Adjust seasoning, add lemon juice, Worcestershire and dissolved gelatin. Pour into desired molds and chill. Serve on a bed of lettuce

Homemade Tomato Ketchup

This homemade tomato ketchup is far superior to the store bought stuff. Plus you control the ingredients and no high fructose corn syrup!

12 tomatoes, quartered
2 onions, chopped fine
3 green peppers, chopped fine
1 1/2 teaspoons salt
1 1/2 cups light brown sugar
1 1/2 cups white vinegar
1 ounce whole pickling spices wrapped in a cheesecloth square
Hot, sterile pint jars
Combine all ingredients and cook slowly about 4 hours, stirring occasionally. Keep heat low to prevent burning and spattering. Remove the spices.  The tomatoes should have fallen apart, but you can help them along using a “boat motor” blender. Pour into hot sterile jars and seal finger tight. Process for 10 minutes in a boiling water bath.

Tomato Juice Cocktail

If you have plenty of tomatoes this year, try this wonderfully refreshing and easy tomato juice cocktail. Full of vitamins and flavor… Its like a supercharged tomato juice. This takes a little time to cook and sieve the tomatoes, but it is easy.
Tomato Juice Cocktail

2 quarts tomato juice and pulp made from fresh tomatoes
1 teaspoon celery salt
1 Tablespoon Salt
1/4 cup sugar
1/2 teaspoon paprika
1/4 teaspoon thyme
2 teaspoons Worcestershire sauce
hot sterile pint or quart jars

Wash and cut up (but do not peel) the desired amount of tomatoes. Boil until tomatoes are soft enough to go through a sieve easily. Put through sieve, then measure. For every 2 quarts of juice and pulp, add the above seasonings (except Worcestershire). Bring to a boil and cook for 5 to 8 minutes. Add the Worcestershire sauce – 2 teaspoons for every 2 quarts juice. Pour into hot sterile jars and seal. Process immediately for 10 minutes in a boiling water bath.

Piccalilli

1 quart chopped cabbage
1 quart chopped green tomatoes
2 sweet red peppers, chopped
2 large onions, chopped
1/4 cup salt
1 1/2 cup vinegar
2 cups packed brown sugar
1 teaspoon dry mustard
1 teaspoon tumeric
1 teaspoon celery seed
jars, lids, and rings

1. Combine vegetables and salt. Let sit overnight.
2. Drain vegetables. Squeeze out all moisture
3 . Prepare the Jars by cleaning and covering with boiling water. Boil for 10 minutes, then keep hot until ready to fill.
4 . Combine vinegar, sugar, and spices in a saucepan. Add 1 1/2 cup water and boil for 5 minutes.
5 . Stir into vegetables in kettle. Bring to a boil.
6 . Put in sterile jars and seal while still hot. Hand tighten lid.
7 . Process in hot water bath for 10 minutes to complete seal.

Gazpacho

Another summer soup served cold. This is a quick and easy version using canned tomato juice. It definitely delivers on flavor.

2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¼ onion
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste

Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl. Add oil, vinegar, water and seasonings.
Refrigerate together at least 24 hours.
Mix in blender and pour into bowl.
Refrigerate a few more hours and serve in chilled bowls.
Top with croutons or fresh chopped vegetable garnish. Serves 8 to 10.

Cream of Tomato Soup

This is definitely a gourmet soup when made with fresh ripe tomatoes. You can substitute canned tomatoes when fresh, ripe tomatoes aren’t available. If you are making this to serve later, or expect to have a lot of leftovers for several meals, don’t add the cream until serving time. The cream will curdle if boiled, so re-heat it gently.

5 large tomatoes, peeled and chopped
1 quart chicken broth
2 cups heavy cream
salt and pepper to taste
fresh basil to garnish

1. Put peeled and chopped tomatoes into a saucepan with the chicken broth.
2. Bring to a boil and simmer 20 minutes.
3. Salt and pepper to taste. Be careful with salt as some broths are salty. Remove from heat.
4. When ready to serve, add the cream. Garnish with fresh basil.

*Be careful when reheating. Cream will curdle if boiled, reheat gently.