Aspic of Tomato, Wine and Basil
Updated October 11, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
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Ingredients
2 cups pureed fresh peeled and seeded tomatoes or seeded canned tomatoes
Juice 1 lemon
2 cups light dry red wine such as Beaujolais
2 envelopes plain gelatin
¼ cup water
2 tablespoons minced fresh basil
Salt and freshly ground black pepper
Fresh basil leaves for garnish
Nutritional analysis per serving (8 servings)
5 grams carbs; 70 calories; 2 grams fiber; 325 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine tomato puree, lemon juice and one cup of the wine. Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer. Cook gently until the gelatin dissolves. Mix the gelatin with the remaining wine in a small saucepan.
- Step 2
Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated. Stir into the tomato mixture, add the basil and season to taste with salt and pepper.
- Step 3
Pour into a mold or loaf pan and refrigerate until set. Garnish with fresh basil leaves.
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