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Grandma's Tomato Aspic

Try this vintage tomato aspic recipe with your family today.

Updated April 22, 2021
Grandmas Tomato Aspic
Grandmas Tomato Aspic
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Grandma's Tomato Aspic is a recipe you probably either love or hate. This recipe was very popular during the 1950s along with meat aspics, in which cooks aimed to show off their culinary creativity by placing various foods, mainly savory, in a gelatin casing. Later on, fruit aspics became staples at potlucks and luncheons. This tomato aspic will bring you back to this unique food era and evoke some nostalgia in your home. Bring this savory aspic to a potluck and see if it causes a stir among the younger generation.

Preparation Time25 min

Chilling Time4 hr


  • 1 (28-ounce) can Italian plum tomatoes, undrained
  • 1 envelope unflavored gelatin
  • salt and pepper
  • 1/2 lemon (juice)
  • 1/2 teaspoon Worcestershire Sauce
  • 2 tablespoons finely chopped parsley
  • 1 small stalk celery with leaves, finely chopped
  • sour cream for garnish


  1. Remove whole tomatoes from the can and juices. Press into a measuring cup until you have two cups of tomato.

  2. Measure out 3 tablespoons of the tomato juice from the can into a small saucepan.  Mix in the gelatin.

  3. Bring mixture to a boil, stirring constantly until the gelatin is full dissolved.

  4. Remove from the heat and add tomatoes, lemon juice, salt and pepper, Worcestershire sauce, parsley, and celery.

  5. Stir to combine well.

  6. Pour into a small mold or glass bowl.  Cover tightly with plastic wrap and refrigerate for 4 hours, or overnight.

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Aspic is one of those things you had to be raised with. Inevitably, if I describe it to someone, they are totally grossed out. But have this with fried chicken and potato salad - heaven! And to those who asked (I don't think anyone said definitely) - it's a salad. )

This at 1st I thought ewww gross but then I thought of Gazpacho soup so maybe this would be good?

Add vodka and call it Bloody Mary Jello

Good, needs tabasco. Love Perfection salad too.

This is a really interesting looking recipe. I do love tomatoes so I may try this. I like those tinned plum tomatoes too but I am really in two minds about eating them cold. This may be something which is good as an accompaniment to a meat dish and not really on its own. I would try it for experimental reasons.

OKay. Never heard of this before and I thought that my Grandmother cooked EVERYTHING! Interesting.

Humh. I have never heard of an aspic food before. I must admit the ingredients lend itself to be a side dish or even a condiment. Prior to making this, I will do additional research on this nostalgic recipe.

Not really knowing what was inside of Aspic or whether it was a side dish or condiment has always been one of those things that interested me but I was never brave enough to try. Is it meant to be like a chutney on the side or is it more like a salad? I remember my grandmother made something similar to this with carrots, pineapple, and cottage cheese inside.

Aspic is so wonderfully retro so I could not resist trying this recipe. The family were a little suspicious of the jelly look but once they had tried it there were no complaints at all. We added some chopped spring onions and, because I am not mad about celery, next time (and, yes, there will be a next time) I will use something else in place of the celery or perhaps just leave it out altogether. Overall it tasted really good and was quite a talking point too.

Hi Lynn, I was thinking that I would substitute chopped Fennel for the Celery for another taste sensation -)


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