Aspic of Tomato, Wine and Basil

• 2 cups pureed fresh peeled and seeded tomatoes or seeded canned tomatoes
• Juice 1 lemon
• 2 cups light dry red wine such as Beaujolais
• 2 envelopes plain gelatin
• 1/4 cup water
• 2 tablespoons minced fresh basil
• Salt and freshly ground black pepper
• Fresh basil leaves for garnish

1. Combine tomato puree, lemon juice and one cup of the wine.
2. Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer.
3. Cook gently until the gelatin dissolves.
4. Mix the gelatin with the remaining wine in a small saucepan.
5. Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated.
6. Stir into the tomato mixture, add the basil and season to taste with salt and pepper.
7. Pour into a mold or loaf pan and refrigerate until set.
8. Garnish with fresh basil leaves.

tomatoes, lemon, light dry red wine, gelatin, water, fresh basil, salt, fresh basil

Taken from cooking.nytimes.com/recipes/4416 (may not work)