Tangy Tomato Mold

• 2 (16 ounce) cans stewed tomatoes
• 2 (1 teaspoon) envelopes unflavored gelatin
• 2 teaspoons sugar
• 14 cup lemon juice
• 6 drops hot pepper sauce, about (tabasco is fine)
• 1 (2 ounce) jar pimento stuffed olives
• 14 cup sliced green onion
• 1 cup thinly sliced celery
• salad greens

1. Pour tomatoes into a 2-quart pan and break up any large pieces with a spoon.
2. Sprinkle gelatin over tomatoes and let stand until softened, about 5 minutes.
3. Stir in sugar, lemon juice, and hot pepper seasoning; place over low heat and cook, stirring, until gelatin is dissolved.
4. Drain liquid from olives into a measuring cup and add water, if needed, to make 2/3 cup liquid; slice olives and stir into gelatin mixture with olive liquid, onions, and celery.
5. Turn into a 6-8-cup mold.
6. Refrigerate until firm, about 5 hours.
7. Just before serving, unmold onto a serving plate and garnish with greens.

tomatoes, unflavored gelatin, sugar, lemon juice, pepper sauce, olives, green onion, celery, salad greens

Taken from www.food.com/recipe/tangy-tomato-mold-89668 (may not work)