Tomato Aspic with Pineapple Sauce

• One 3-ounce package lemon Jell-O
• 1 cup boiling water
• 3/4 cup stewed tomatoes or canned plum tomatoes, broken up
• 1/2 small onion, grated or finely minced to yield 1 tablespoon pulp
• 1/4 cup tomato puree
• 1/4 cup tomato juice
• Oil for greasing the mold
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup mayonnaise
• 1 tablespoon pineapple juice
• 1/2 cup crushed pineapple (canned is best), drained

1. In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute.
2. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined.
3. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
4. Refrigerate, lightly covered, overnight.
5. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
6. To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
7. Add the crushed pineapple and stir lightly with a fork.
8. Cover with plastic wrap and serve at room temperature with the aspic.
9. *Briefly means about 10 seconds.
10. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds.
11. Have patience.

o, boiling water, tomatoes, onion, tomato puree, tomato juice, greasing, freshly squeezed lemon juice, mayonnaise, pineapple juice, pineapple

Taken from www.foodnetwork.com/recipes/tomato-aspic-with-pineapple-sauce-recipe.html (may not work)