This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.
Recipe courtesy of Bridgehampton Weekends
Yield:
Serves 6
Level:
None

Ingredients

For the aspic:
For the sauce:

Directions

In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.

To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.

*Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Tomato-Yogurt Chicken Curry

Recipe courtesy of Aarti Sequeira

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Skirt Steak Tacos with Roasted Tomato Salsa

Recipe courtesy of Bobby Flay

Spaghetti with Olives and Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Tomato Feta Salad

Recipe courtesy of Ina Garten

Fresh Tomato Sauce

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking