OLD FASHIONED TOMATO ASPIC
Old Fashioned Tomato Aspic holds so many special memories. My grandmother made tomato aspic for many occasions and many have a love hate relationship with this classic dish. You either love it or you hate it. Personally Leigh and I love it but our Mom was never a fan! The combination of tomato mixed with onion, spices all in a gelation mold and then served with mayonnaise is just such a unique idea. My grandmother always served it on cute little dishes and it was a treat.
Old Fashioned Tomato Aspic Ingredients Needed:
Gelatin
Vegetable or Tomato Juice
Onion
Celery
Lemon Juice
Worcestershire Sauce
Pepper
Water
Mayonnaise
Bibb Lettuce for display
You can use tomato juice or vegetable juice like V8. We used tomato juice and it was like taking a walk back in time. I haven’t had this dish since I was a kid and it was such a wonderful reminder of all the times my grandmother made it. She loved to serve this at her luncheons and it’s just a beautiful dish! It’s wonderful with shrimp salad or ham salad and really completes a summer meal.
If you have followed our website for any amount of time you know we love these old fashioned dishes. You may also love these Classic Cheese Straws. They are always a hit too!
Full printable recipe in recipe card below.
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Old Fashioned Tomato Aspic
Ingredients
- 1/2 cup of room temperature water
- 2 packs/envelopes of gelatin I used knox brand
- 3 cups of vegetable juice like V8 or tomato juice
- 1/2 cup of onion finely chopped
- 1/2 cup of celery finely chopped
- 1 tablespoon of lemon juice
- 2 teaspoons of Worcestershire sauce
- 1/2 teaspoon of pepper
Instructions
- Combine gelatin in room temperature water, mix well and let sit.
- On stove top, add remaining ingredients into a pot and bring to a simmer. Let simmer about 15 minutes and add gelatin mixture.
- Stir to make sure all gelatin is dissolved.
- Spray a 5 cup mold with non stick spray. Let mixture cool down some and pour into mold.
- Chill in refrigerator for 4-6 hours or until aspic has set.
- We top with Dukes mayonnaise
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So delicious especially in summer months with family & friends
Long ago an older friend told me a funny story about tomato aspic. When he was a boy, students were required to have clean plates before going out of the school lunchroom for recess. The kids hated tomato aspic so the boys would slip it into their shirt pockets to dump it somewhere outside. He said most all of the boys had tomato stained pockets on all of their shirts! When I hear about tomato aspic, I think of that story!
Been craving this!! I’ve always used V8 juice to make aspic. Going to make this today. The hubs probably won’t touch it but more for me!! Thank you for the recipe!
I crave it sometimes too! Such a unique dish!
Do you have a recipe for frozen tomato salad? It’s similar to regular aspic, but far less mayonnaise-y and with a bit of a frozen icy-shard-like crunch. I’ve had it at various southern country clubs in years past. It’s a quintessential southern thing.
We don’t but I am adding it to our list. Thanks!
Can I use Protein essentials beef gelatin an all natural powder supplement and if so how much can I use to make this aspic?
You can always try it Georgia, I am not sure as I have never made it that way.
i have made this base recipe for two summers. I add one carton of FRESH pico de gallo, and a bag of small shrimp!!!!!! totally yummy…..for a party last night i made the first layer of guacamole (with 1.5 envelopes of gelatine) let that set up and then add the tomato and shrimp mixture. let set over night….yummmmm
This sounds amazing! Thank you so much for sharing!
I remember my grandma and my mother making this when I was growing up.. I loved it. Will be making this soon as it jarred a lot of pleasant memories. As I remember, they served it on a bed of lettuce leaf with a dollop of Miracle Whip. Also garnished with a couple of stuffed green olives. Great eats. Thank you so much.
I love this tomato aspic recipe! It’s exactly like my mother made every Christmas. She would often add sliced green olives for extra zing. I giggled when I first saw the story in your magazine about how your mother disliked tomato aspic. My dad and brothers hated it, too. My mom and I would just laugh as we ate it by the spoonfuls out of my grandmother’s antique pressed glass gelatin dish which I still have. My dear grandmother and precious mother are gone now. So, I made this recipe recently to remember them. My husband doesn’t care for tomato aspic, so I just smiled to myself as I enjoyed every bite while thinking of them! Thank you for reminding me of such special memories with such a wonderful recipe!
Thank you so much for sharing this! Love it so much!
I’m making this Aspic today and wanted to know, specifically what the best mold you would choose?
Thank you
Pauline FitzPatrick
32163 FL
It’s going to work in whatever mold it will fit in.. that is really the only requirement. People have made it in fish molds, round mold, etc.
This is the fourth time I have made aspic from this recipe, and each time it was excellent.
The last time, I added an ingredient. In addition to the celery and onion, I added a half cup of minced black olives. We all liked it.
It’s good with green olives too
This is the best recipe for tomato aspic. Exactly how my mother in law made it. It’s definitely a traditional food.
For tomato aspic do you mean two envelopes of gelatin? The recipe calls for two packets-not sure if that means envelopes.
You are correct, two envelopes.
When I was in college, one of my sorority’s older advisors would have groups of us over for dinner at her house sometimes. She was the quintessential southern lady, and we loved going to her house for dinner. It was usually pretty formal, with her table decorated beautifully with china and silver. She always served tomato aspic, and to this day I think of Miss Betty whenever I see a recipe or reference to it. Thank you for an unexpected trip down Memory Lane : )
P.S. I’ve never made it myself, but your recipe might just nudge me to give it a try!
Those are wonderful memories! Thank you for sharing.