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Carla Hall's Spicy, Savory Tomato Mold

Spicy Tomato Mold Carla Hall
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Celebrate the 1950s with this delicious tomato mold.
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by : Carla Hall
The Chew decided to celebrate the 1950s, and the party wouldn't be complete without a good old fashioned gelatin mold. Here's Carla's take on the American classic.
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things you'll need.
ingredients
  • 6 envelopes unflavored gelatin
  • 6 Cups cold tomato juice
  • 4 Cups tomato juice (heated to boiling)
  • 1/2 Cup lemon juice
  • strained
  • 1/4 Cup sugar
  • 1 Tbsp Worcestershire sauce
  • Hot sauce
  • to taste
  • 1/2 Cup celery (chopped)
  • 1/2 Cup fennel (chopped)
  • 3 Tbsp parsley (chopped) 
kitchenware
  • measuringcupsset4png
  • measuringspoonspng
  • bundtpanpng
  • cookingspraypng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 6 envelopes unflavored gelatin
    2 cups cold tomato juice
    instructions In a large bowl, dissolve unflavored gelatin in 2 cups cold juice; set aside for 1 minute.
  • step 2
    ingredients 4 cups tomato juice (heated to boiling)
    instructions Heat 4 cups of tomato juice to a boil. Add hot juice to the same large bowl, and stir until gelatin is completely dissolved, about 5 minutes.
  • step 3
    ingredients 4 cups cold tomato juice
    1/2 Cup lemon juice (strained)
    1/4 Cup sugar
    1 Tbsp Worcestershire sauce
    Hot sauce (to taste)
    1/4 Cup celery (chopped)
    1/4 Cup fennel (chopped)
    3 Tbsp parsley (chopped)
    instructions Pour in remaining cold juice, lemon juice, sugar, worcestershire sauce, hot sauce, vegetables. 
  • step 4
    ingredients 1/4 Cup celery (chopped)
    1/4 Cup fennel (chopped)
    instructions Spray bundt pan with nonstick cooking spray. Pour a small amount of liquid into bundt pan. Add vegetables.
  • step 5
    instructions Pour remaining liquid into pan. Chill until firm, about 4 hours.
  • step 6
    instructions To serve, unmold onto platter. Plate with salad greens or curly parsley.
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