Step 1

Peel and core the tomatoes.

Step 2

Cut them in half and press them into a measuring cup. You should have two cups of firmly packed tomatoes with their juice.

Step 3

Spoon out about two tablespoons of the tomato juice into a small bowl. Add the gelatin and mix it well with the juice.

Step 4

Put half the tomatoes and the gelatin into a medium saucepan and bring just to a boil, stirring until the gelatin is completely dissolved.

Step 5

Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves. Stir to combine well.

Step 6

Pour into a loaf pan or small mold. Cover with plastic wrap and refrigerate several hours or overnight.

Step 7

Serve the aspic sliced with a scant teaspoon of mayonnaise as garnish.