Aspic of Tomato, Wine and Basil

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 Information

  • Nutritional analysis per serving (8 servings)

    49 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 74 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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.
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.
3. Pour into a mold or loaf pan and refrigerate until set. Garnish with fresh basil leaves.

20 minutes