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1. Soften the gelatin in the cold beef stock for about 5 minutes. In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring, for 4 or 5 minutes until they are transparent but not brown.
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2. Stir in the tomato paste, the canned tomatoes and the softened gelatin, and mix together until the ingredients are thoroughly combined.
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3. Then add the salt, the sugar, Worcestershire sauce and the tarragon, and bring to a boil, stirring constantly. Reduce the heat to its lowest point and simmer the mixture with the pan partially covered for about 30 minutes.
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4. Rub the mixture through a fine sieve or food mill into a mixing bowl. With a pastry brush or paper towel, lightly coat the inside of a 1-quart mold with the vegetable oil. Pour in the tomato mixture, let it cool slightly and then refrigerate for 2 to 3 hours, or until the aspic is firm.
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5. To unmold, run a knife around the inside surfaces of the mold and place a serving plate upside down on top of the mold.
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6. Grasping the plate and the mold together firmly, invert the two. Rap the plate firmly on a table, and the aspic should slide out onto the plate.
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7. Serve the tomato aspic as a salad course with mayonnaise mixed with finely cut chives, or with sour cream mixed with red caviar.
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