Tangy Tomato-Raspberry Salad - cooking recipe

Ingredients

1 (14 1/2 oz.) can stewed tomatoes
1 (3 oz.) box raspberry gelatin
1/2 tsp. Worcestershire sauce

Preparation

Add enough water to tomatoes to make 2 cups.
Place in a saucepan, breaking up tomatoes with the edge of spoon.
Bring to a boil.
Add gelatin and Worcestershire sauce, stirring until gelatin dissolves.
Pour into an oiled 2-cup mold or bowl and refrigerate until firm.