Grannydragon'S Tomato Aspic With Pineapple Sauce

• Aspic
• 1 (3 ounce) package lemon Jell-O gelatin (I use the sugar free kind)
• 1 cup boiling water
• 3/4 cup canned tomato
• 1/2 small onion, finely minced (1 tablespoon of pulp)
• 0.25 (6 ounce) can tomato paste
• 1/4 cup tomato juice
• oil, for greasing the mold
• Sauce
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise
• 1 tablespoon pineapple juice
• 1/2 cup canned crushed pineapple, drained

1. In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
2. Add the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
3. Refrigerate, covered, overnight.
4. To remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience!
5. To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
6. Add canned crushed pineapple and stir lightly with a fork.
7. Serve at sauce at room temperature with the chilled aspic.
8. Time quoted does not include chill setting time.

aspic, boiling water, tomato, onion, tomato paste, tomato juice, oil, sauce, lemon juice, mayonnaise, pineapple juice, pineapple

Taken from www.food.com/recipe/grannydragons-tomato-aspic-with-pineapple-sauce-312858 (may not work)