Spicy Tomato Aspic Recipe Makes about 2 cups Tomato aspic: I know, I know, “aspic” is so 1950s housewife. Let’s call it “heirloom tomato gelée” — now we’re hip and modern. Either way, this tomato preserve is really tasty on a turkey sandwich or served with some creamy goat cheese or queso fresco. Ingredients 2 pounds ripe tomatoes, cored and chopped 1–2 jalapeño peppers, stems and ribs removed, sliced 1 teaspoon salt 1 cup fresh cilantro stems (optional) 1/2 cup sugar 2 teaspoons Pomona’s Universal Pectin 2 tablespoons distilled white vinegar 2 teaspoons calcium water (included in the Pomona box) Prepare 1. Bring the tomatoes, jalapeños, and salt to a boil in a large nonreactive saucepan. Reduce the heat and simmer, partially covered, stirring and gently crushing the tomatoes with a potato masher until they release all their juices, about 10 minutes. In the last 5 minutes, add the cilantro, if using. Cool slightly. 2. Transfer the mixture to a jelly bag or a colander lined with cheesecloth and hang, refrigerated, overnight. Do not press on the solids. 3. Combine the sugar and pectin in a small bowl and set aside. 4. Measure 2 cups of the tomato juice into a medium nonreactive saucepan and bring to a boil. Stir in the sugar-pectin mixture and return to a boil. Combine the vinegar and calcium water and stir into the boiling mixture. Remove from the heat and stir for 2 to 3 minutes to release air bubbles. Skim off any foam. Preserve Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks. Can: Use the boiling-water method. Ladle into clean, hot 4-ounce canning jars, leaving 1/4 inch of headspace between top of aspic and lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Posted on: Sat, 07 Sep 2013 12:41:29 +0000
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