Grannydragon'S Tomato Aspic With Pineapple Sauce - cooking recipe

Ingredients

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

Preparation

In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
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.
Refrigerate, covered, overnight.
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!
To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
Add canned crushed pineapple and stir lightly with a fork.
Serve at sauce at room temperature with the chilled aspic.
Time quoted does not include chill setting time.