Grandma's Molded Tomato Salad

Pam Ellingson


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.


★★★★★ 1 vote

8-10 (6 cup mold)
15 Min
1 Hr


  • 2 c
    canned diced tomatoes with juice about one 1 lb can.
  • 2
    3 oz packages of lemon gelatin
  • 1 c
    diced celery
  • 1 c
    diced cucumber
  • 1/2 c
    finely chopped green pepper
  • 2 Tbsp
    grated or very finely diced onion
  • 1/4 c
    sour cream
  • 1 c
  • 1 Tbsp
    horseradish (cream style)

How to Make Grandma's Molded Tomato Salad


  1. In 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.
  2. When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
  3. To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.

Printable Recipe Card

About Grandma's Molded Tomato Salad

Main Ingredient: Vegetable
Regional Style: American

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