Balsamic Tomato Aspic

Elevate your appetizer game with this elegant Balsamic Tomato Aspic, a retro-chic dish that combines the natural sweetness of ripe tomatoes with the tangy complexity of balsamic vinegar. This savory tomato jelly boasts a silky, moldable texture thanks to unflavored gelatin, while fresh basil leaves and a splash of olive oil infuse it with herbaceous brightness. Perfectly chilled, it offers a refreshing contrast to warm summer evenings and makes an eye-catching centerpiece when garnished with cherry tomatoes and basil sprigs. Serve this tomato aspic alongside crisp crackers or a light green salad for a sophisticated starter that's both nostalgic and modern. Whether you're hosting a garden party or looking for a unique appetizer, this vibrant dish is sure to impress.

Nutriscore Rating: 81/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 6

Ingredients

• 4 large Ripe tomatoes
• 2 cups Unsalted tomato juice
• 3 tablespoons Balsamic vinegar
• 1 teaspoon Granulated sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 envelopes Unflavored powdered gelatin
• 0.5 cup Cold water
• 2 tablespoons Fresh basil leaves
• 1 teaspoon Olive oil
• 6 whole Optional: Cherry tomatoes (for garnish)
• 2 sprigs Optional: Fresh basil leaves (for garnish)

Directions

Step 1

Prepare the ripe tomatoes by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. Peel the skins off, remove the seeds, and dice the flesh finely.

Step 2

In a medium saucepan, combine the diced tomatoes, unsalted tomato juice, balsamic vinegar, granulated sugar, salt, and ground black pepper. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Remove from heat.

Step 3

In a small bowl, sprinkle the unflavored powdered gelatin over 1/2 cup cold water and let it bloom for 5 minutes. The gelatin should absorb the water and become slightly solidified.

Step 4

Once the gelatin has bloomed, stir it into the warm tomato mixture until fully dissolved.

Step 5

Chop 2 tablespoons of fresh basil leaves and stir them into the tomato mixture along with 1 teaspoon of olive oil to add extra freshness and depth of flavor.

Step 6

Prepare a rectangular or circular mold by lightly greasing the interior with a thin layer of olive oil. This will make the aspic easier to release.

Step 7

Pour the warm tomato mixture into the prepared mold. Allow it to cool at room temperature for 10 minutes, then cover tightly with plastic wrap and refrigerate for at least 4 hours or until firm.

Step 8

When ready to serve, run a butter knife or offset spatula along the edges of the mold to loosen the aspic. Immerse the bottom of the mold in warm water for 10 seconds to help release it, then invert onto a serving platter.

Step 9

Garnish with cherry tomatoes sliced in half and fresh basil sprigs. Slice and serve as an appetizer, alongside crackers or a light green salad.

Nutrition Facts

Serving size	1516.3 grams (1516.3g)

Amount per serving	% Daily Value*
Calories	468

Total Fat 16.70g	21%
Saturated Fat 2.20g	11%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 1313mg	57%
Total Carbohydrate 63.20g	23%
Dietary Fiber 12.30g	44%
Total Sugars 45.00g
Protein 24.00g	48%

Vitamin D 0IU	0%
Calcium 165mg	13%
Iron 4mg	24%
Potassium 3210mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 19.2%

Carbs: 50.7%