16 oz. can stewed tomatoes with onions and green pepper
1/2 tsp. garlic powder
1 env. Knox gelatin
2 tbsp. lemon juice
Dash of Tabasco
1 tbsp. Worcestershire sauce

Swirl tomatoes briefly in blender, just enough to break up slightly, not completely pureed. Soak gelatin in 1/2 cup cold water. Heat 1 cup tomatoes until hot and add gelatin and balance of ingredients. When slightly cooled, pour into mold and refrigerate. Serve with mayonnaise.