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
Save Recipe Print
Yield:
Serves 6

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Bacon-Tomato Linguine

Recipe courtesy of Food Network Kitchen

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Pasta with Tomato Cream Sauce

Recipe courtesy of Ree Drummond

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories