Tomato Terrine

Ingredients

• Olive-oil-poached tomatoes
• Tomato water
• 1 stalk lemongrass, chopped
• 4 sprigs thyme
• 2 packets powdered gelatin, soaked in 1/2 cup water
• 2 tablespoons sherry vinegar

Serves 15

Preparation

1. Drain the tomatoes from oil, remove cores and discard skin. In a sauté pan, heat to a boil 2 cups of tomato water with the lemongrass and thyme. Off the heat, stir in the gelatin, then the vinegar. Add the tomatoes to the water, then place the pan in a bowl of ice to cool.
2. When the liquid begins to set, lay tomatoes, cut side up, in a plastic wrap-lined terrine or loaf pan. Continue filling until you’ve used all the tomatoes. Pour a thin layer of tomato water over the tomatoes. Refrigerate overnight. To serve, unmold and slice with a bread knife.