1 (1 lb.) can stewed tomatoes
1 pkg. lemon Jello
1/2 tsp. salt
1 tbsp. vinegar or lemon juice

Break up tomatoes in saucepan. Heat to boiling point, add Jello and salt and stir until dissolved. Add lemon juice or vinegar. Pour back into empty tomato can. Refrigerate until set. Puncture bottom of can and dip in warm water until aspic comes loose. Slice and serve with mayonnaise dressing. Can also be placed in Jello mold. Serves 6 or 8.