Tomato Aspic take 2

I know, one look at this aspic and you're already wondering what on earth I've been smoking.  Because this aspic may very well be the least appetizing thing you've seen all day.

It's lacking the smooth glossy finish of the aspics you've come to know and love over the past week.  Instead it is one blobby mass.  It's the Charlie Brown Christmas Tree of aspics.  Or better yet - this is the Sloth of aspics.

What does that mean?  This aspic may be ugly, but it's got a lot of heart.  Heart is the secret ingredient in any good cook's repertoire.  And this homely little dish is special because it's made from scratch.  Unlike the other tomato aspics which use tomato juice or canned tomatoes, this uses fresh tomatoes I cut up myself.

It's not as instantly pleasing as yesterday's aspic.  It's simpler and more complicated at the same time and deserving of its very own post.  Because a mother loves all her children equally - even the ugly ones.

Fresh Tomato Aspic (From the Fannie Farmer Cookbook)s

2 lb ripe tomatoes, chopped

1 envelope gelatin

1 tsp grated onion

1/4 cup minced celery and leaves

salt

up to 1 tsp sugar

1 Tbsp lemon juice

1. Boil the tomatoes with 3/4 cup water over medium high heat, stirring often, for 15 minutes.
2. Dissolve the gelatin in 1/4 cup cold water. 
3. Puree the tomatoes and then return the puree to the pan.  
4. Add the onion and celery.
5. Add salt to taste and sugar and lemon.  Cook 5 minutes, stirring briskly.
6. Remove from heat and stir in gelatin.
7. Pour into 1 qt. bowl and chill until firm.