Tomato Aspic:
1 teaspoon vegetable oil
5 pounds vine-ripened plum tomatoes
3 envelopes unflavored gelatin
1/3 cup chopped fresh parsley leaves 
3 garlic cloves, minced
1 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/2 teaspoon granulated sugar

Lightly grease a 9-inch baking dish with the oil and set aside. 

Quarter the tomatoes over a sieve set over a bowl, saving the juices and 
discarding the seeds. Puree the tomato quarters in a food processor until 
smooth. Force the tomato puree through the fine mesh sieve, pressing hard 
to extract as much juice as possible. Discard the solids and measure the 
juice (you should have about 5 cups). 

In a small bowl, combine 1/2 cup of the tomato liquid with the gelatin. 
Let sit 1 minute. In a small saucepan, heat 1 cup of the remaining tomato 
liquid to a simmer. Add the gelatin, stirring to dissolve. Remove from the 
heat and add to the remaining tomato liquid. Add the remaining 
ingredients, stirring well. 

Transfer to the greased dish. Cover tightly with plastic wrap and 
refrigerate until firm, at least 4 hours and up to 24 hours. To serve, cut 
into 1-inch cubes with a knife and transfer to a serving platter