Tomato Aspic

4 or 5 very ripe, medium tomatoes
1 envelope gelatin
½ tsp. salt
¼ tsp. freshly ground black pepper
Juice of ½ lemon
½ tsp. Worcestershire sauce
2 tbl. finely chopped parsley
1 tbl. finely chopped celery leaves
Mayonnaise for garnish

Peel and core the tomatoes.
Cut them in half and press them into a measuring cup. You should have two cups of firmly packed tomatoes with their juice.
Spoon out about two tablespoons of the tomato juice into a small bowl. Add the gelatin and mix it well with the juice.
Put half the tomatoes and the gelatin into a medium saucepan and bring just to a boil, stirring until the gelatin is completely dissolved.
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.
Pour into a loaf pan or small mold. Cover with plastic wrap and refrigerate several hours or overnight.
Serve the aspic sliced with a scant teaspoon of mayonnaise as garnish.

Serves 6-8