Tomato Aspic

The bounty of fresh tomatoes continues to overwhelm me, but I'll not chide myself in February for not having eaten my fill of the fabulous summer fruit. Food snobs might turn up their noses at this recipe, considering it a relic from a bygone age, but a good tomato aspic is still an unusual, tasty, healthy, and refreshing dish. Maybe it's time for a comeback!?! 

Tomato Aspic

Nutritional Data per serving:
Calories 17
Total Fat 0.2g
Cholesterol 0mg
Sodium 879mg
Total Carbohydrates 3.8g
Dietary Fiber 1.1g
Sugars 2.3g
Protein 0.8g

4 cups cored and quartered fresh tomatoes
1 cup water
2 ribs celery with leaves, chopped
1 bay leaf
10 whole black peppercorns
1/4 cup chopped onion
2 Tbs lemon juice
1 Tbs Splenda
1 Tbs salt
2 Tbs unflavored gelatin dissolved in
1/2 cup cold water
2 Tbs dry sherry or Marsala wine (optional)

Optional ingredients:

Crumbled blue or feta cheese
Small cooked shrimp
Sliced avocado
Sliced olives
Chopped celery
Sliced hard-cooked eggs
Chopped dill pickles
Hot Sauce

Combine the tomatoes, water, celery, bay leaf, peppercorns, onion, lemon juice, Splenda, and salt in a pot and bring to a boil over moderate heat.
Reduce the heat and simmer covered for 30 minutes.
Strain the mixture through a fine sieve (or several layers of cheesecloth for a clearer aspic) and discard the solids, reserving the liquid.
Stir the gelatin mixture and the optional sherry into the liquid while still hot and add enough water to make 4 cups.
Ladle into a decorative mold or individual custard cups or ramekins.
Chill until set, about 2 hours.

Unmold by dipping the mold into warm water before inverting on a serving plate.

Serves 6 to 8

Cook's Notes: Serve with a dollop of 1/2 good mayonnaise and 1/2 Greek yogurt.
If desired, you may add optional ingredients by filling the mold or cups about 1/3 full. Chill until firm and add the optional ingredients of your choice, followed by the remaining liquid and a second chilling.