Heirloom Tomato Terrine

OK, get ready for a lot of work!

Line a loaf pan or Tupperware with plastic and spray with olive oil.  Cut small slits on the bottoms of 4lbs of heirloom tomatoes.  Blanch and shock tomatoes for 20 sec two times.

Peel tomatoes, quarter them and remove seeds and guts.  Save guts and put in a sieve over a bowl.

Lay out on paper towels and sprinkle with kosher salt.  Let sit while making the vegetable stock.  Pat with paper towels to remove liquid. 

Put all seeds and guts from tomatoes into a fine sieve and push out all liquid into bowl.  Add 1 and 1/2 Tsp of gelatin.  Whisk til dissolved.  Let sit.

Chop 2 carrots, 2 celery stocks, 1 leek, and add to about 3cups of water.  Add 1/2 a shallots, 10 parsley stalks, 10 peppercorns, 3 bay leaves, and boil for about 15 mins. til reduced to about 1 and 1/2 cup.  Strain liquid and to tomato water and gelatin.  Add stock and 2 tsp red wine vinegar and 2 Tbs of chopped chives.  Whisk all together.

Pour about 1/2 cup into pan.  Let sit in fridge for about 40 mins until set.  Layer tomatoes on top of gelatin and add a Tsp of liquid to each layer. 

Squeeze down and lay plastic over tomatoes.  Place a lid or another pan on top of that.  Press down and place can goods on top of that to weigh it down.  This was too much weight in the picture.  Only press down a little so that some of the gelatin mixture remains.  Put into a larger container to catch any spills.  Refrigerate for a day or two.  Mine didn't have enough gelatin mix to hold it together because to much of it had been displaced by pressing it down.

This is what it looked like after unmolding it.  Cut into slices and serve with some dressed greens and pesto.  I tossed some Mache (lamb's lettuce) in olive oil and salt and pepper and served with it.

Makes a refreshing summer appetizer.

Overall, not for the beginning cook.  This was quite a bit of work even for me.  Its very pretty and tastes great but be prepared for a few hours of prep.