I used to joke with my Mother about Grandma's "Moldy" Tomato salad. If you have heard of tomato aspic, this is somewhat of a variation of that dish. It is very easy and really so tasty. One of my favorite Jello Salads.
1In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
2When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
3To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.