This recipe is very easy and tasty to prepare. It will surprise your friends and i like to serve it with lobster. I changed the old recipe by adding tomato paste and balsamic glaze. The tomato paste because it gives a nice red color, the balsamic glaze adds a lot of taste. The fresh taste is indicated for worm days and your friends will think you are a great chef. Everyone will be surprised by the nouvelle cuisine look of it. Serve it as an appetizer or side dish.
Tomato Jelly Salad (Six portions)
(Good served with the meat or fish course at dinner.)
Two cups tomatoes
One cup water
One level tablespoon chopped onion
Four whole cloves
Two bay leaves
One teaspoon tomato paste
One level teaspoon salt
Two level tablespoons granulated gelatin One-half cup cold water
Cook the tomatoes, water, onion, cloves, bay leave, tomato paste and salt together slowly for fifteen minutes. Soak the gelatin in one-half cup cold water for five minutes Strain the tomato mixture carefully, heat to the boiling point, and add the gelatin mixture. Stir until dissolved. Pour into small moistened molds. Set in cold place for one hour or more. Unmold on lettuce leaves and serve with mayonnaise and balsamic glaze on top.
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