Jellied Tomato Salad
stevepb (Pixabay License)

Jellied Tomato Salad

Yield: 6 servings



  1. Soften gelatin in the water.
  2. Cook tomatoes, onion, and bay leaf about 20 minutes for fresh tomatoes, 10 for canned.
  3. Press through a sieve and measure 1 3/4 cups (if not enough, add boiling water).
  4. Add hot, sieved tomatoes to gelatin and stir until gelatin is dissolved.
  5. Season with sugar, salt, pepper, and lemon juice.
  6. Chill.
  7. When gelatin mixture begins to stiffen, add cucumber and celery.
  8. Mix well.
  9. Pour into a mold or pan rinsed in cold water.
  10. Chill until firm.
  11. Serve with salad dressing on lettuce or other salad greens.

Other Information

Author: Organization.United States Department of Agriculture

Source: Tomatoes On Your Table (1944-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: gelatin, salt, pepper, water, lemon juice, tomato, cucumber, onion, celery, bay leaf, sugar

Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove, refrigerator

See Also