Layered Lemon Tomato Aspic is a chilled jellied salad with a punch of sweet and tart citrus flavors. This crowd favorite is a refreshing and radiant addition to any family table!
I will never forget the first time stunning Sandra brought this Layered Lemon Tomato Aspic to a dinner party I was having. I took one look at this dish and my mouth fell open. First of all, I completely flipped over how beautiful it looked on the table (Sandra has perfected garnish details) and secondly, it tasted absolutely incredible! My guests went “utterly bonkers” for this savory and sweet gelatin salad. Everyone begged her for the recipe, which she graciously relinquished (don’t even get me started on what an incredible hostess Sandra is).
I literally became obsessed with this layered loveliness and made her bring it to every gathering. Whenever she asked what she could contribute, I ALWAYS said “Layered Lemon Tomato Aspic Please!”
Tomato Aspic gelatin salad was a favorite old-fashion family comfort food from years ago. Turns out that aspics date back to the Middle Ages, with a detailed recipe being written in 1375. Aspics were first made in the United States in the 19th century. By the 1950s, gelatin-based dishes such as tomato aspic were a popular dinner staple throughout the country. They are very easy to prepare, ridiculously refreshing and unequivocally delicious!
If you think of tomato aspic as a congealed Virgin Bloody Mary cocktail, you get an idea of what it tastes like. So, what’s not to love? Or so I thought before I knew what was actually in it.
Layered Lemon Tomato Aspic is a chilled savory and sweet jellied salad containing:
- Tomato sauce (not a big tomato fan)
- Lemon jello (not a jello eater at all)
- Cottage cheese with vegetables (neither of those top my list)
- Green peppers (no thank you) and the final kicker…
- Horseradish (makes me gag).
It’s ridiculous that I should love this tasty compilation! However, it hits all of my buttons when it comes to a refreshingly different salad. Tomato Aspic has tangy bursts of flavor and a little crunch from the finely chopped green peppers, green onions, celery and parsley. You get the sweet/tart punch from the lemon jello and a snappy kick from the Worcestershire and horseradish. My mouth is now watering just thinking about it. YOU really must try this delightful treat!
Layered Lemon Tomato Aspic is perfect for a ladies luncheon, dinner party, a bridal shower or whatever extravaganza you have planned. Lovely Sandra would serve it on a chilled plate with cool, crisp butter lettuce and top it off with a dollop of mayo and a sprinkling of parsley (again, she’s the Queen of garnishes). Serve it with our Easy Cheesy Pull Apart Garlic Rolls or Garlic Butter Breadsticks and you have the perfect lunch for your family.
I promise you will not be able to resist this tempting jellied delight. It’s the perfect balance of salty and sweet. Please give Layered Lemon Tomato Aspic a try and let me know if you become as obsessed as I did! I mean hey, I never thought I was a fan of kale either until Don’t Bale on Kale Salad came along. Enjoy!
- 1 (8 oz) can tomato sauce
- 1 (3 oz) package lemon jello
- 1 cup cold water
- 1 tablespoon white vinegar
- 1 (16 oz) carton 4% milkfat small curd cottage cheese
- ½ cup celery, finely chopped
- ½ cup green pepper, finely chopped
- ½ cup green onions, finely chopped
- 3 tablespoons Italian parsley, finely chopped
- 2 tablespoons mayonnaise
- ½ teaspoon horseradish
- 1 dash Worcestershire sauce
- 1 dash of Tabasco
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- In a small saucepan over medium low heat, add the tomato sauce. When heated through (about 3 minutes), add the package of lemon jello mix and stir until dissolved. Remove from heat and add in the cold water and vinegar. Set aside.
- In a medium size bowl, mix together the cottage cheese and the rest of the ingredients; cover and chill.
- In a 8x8” glass dish, begin the layering process. Pour in half of the jello mixture and chill in the refrigerator for one hour.
- Next, spread the cottage cheese mixture over the top and chill for one hour.
- Finally, spoon on the remainder of the jello mixture and chill for another hour or until set.
You can use any glassware to make these.
And, Thank You So Very Much for the recipe Sandra. We Love You!