FRESH TOMATO ASPIC

4 large tomatoes, seeded and finely chopped
1 small onion; finely chopped
3 celery stalks, finely chopped
1 tbsp sugar
1 tsp salt
1 bay leaf
1/2 oz unflavored gelatin
1/2 cup cold water
3 tbsp vinegar
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
lettuce leaves (to serve)

Combine tomatoes, onion, celery, sugar, salt and bay leaf in medium saucepan; simmer over low heat 30 minutes. Remove and discard bay leaf.

Sprinkle gelatin over 1/2 cup cold water in large bowl; let stand 1 minute to soften.

Pour hot tomato mixture over gelatin; stir until gelatin is dissolved.

Stir in vinegar, lemon juice and Worcestershire. Pour mixture into 4-cup mold and refrigerate until firm, about 4 hours.

Line cold serving plate with lettuce leaves; unmold aspic onto lettuce.

Makes 6-8 servings
Source: Favorite Recipes Magazine (No. 24)