The Most Ornate Tomato

July 18, 2017

There are many strange things about this recipe from the May, 1978 issue of Gourmet.  For one thing, why on earth do they have a tomato recipe in an article entitled “Spring Vegetables”?  When was the last time you saw a tomato worth eating in May?

But it is also the most convoluted way to deal with a lovely ripe tomato I can possible imagine. So ornate, in fact, that I can hardly wait to try it.

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6 Comments

  • yolonda says:

    A Bizzare recipe, yet I have the strange desire to try it.

  • anne says:

    Rather like a tomato aspic enriched with cream served in a tomato shell. Perfect country club luncheon food.

  • Shannon says:

    All I can think of is when my mom would mix sour cream with lime or raspberry jello as it was setting -it was tangy, delicious, and much better than the whipped cream my grandmother would use in hers. Though it’s likely a softer set, I’m not sure how I feel about eating that sort of texture in a tomato, but I’m incredibly curious! I’m thinking sour cream might taste even better than the whipped cream in this too.

  • Vicki Abbott says:

    Sounds good — I might just try it. I’m going to be 80 soon. So this is a recipe from my young bridehood days, when I was first learning to cook.

  • JamieK says:

    Oh my goodness. This calls for a trip to the Farmers’ Market on Saturday!

  • Emilie says:

    Sounds a lot like my grandmother’s tomato aspic minus the little green peas. I think I’d make it with V8 or Clamato or Snappy Tom (do they still make that?) instead of plain tomato juice. I also like the sour cream (creme fraiche?) idea over the whipped cream.

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