Step 1

Remove whole tomatoes from the can and juices. Press into a measuring cup until you have two cups of tomato.

Step 2

Measure out 3 tablespoons of the tomato juice from the can into a small saucepan.  Mix in the gelatin.

Step 3

Bring mixture to a boil, stirring constantly until the gelatin is full dissolved.

Step 4

Remove from the heat and add tomatoes, lemon juice, salt and pepper, Worcestershire sauce, parsley, and celery.

Step 5

Stir to combine well.

Step 6

Pour into a small mold or glass bowl.  Cover tightly with plastic wrap and refrigerate for 4 hours, or overnight.