Summer heirloom tomatoes taste velvety and oh so sweet! They make the perfect anchor for a chilled terrine on a hot summer day. Enjoy with some greens, and a glass of white wine for a delicious end to the start of the week. Enjoy!
Note: this recipe gets a tad messy. The final result is worth the aggravation, and we used some of the leftover flesh to make a DIY face mask, but do know that you’re going to have tomato parts all over the place!
- 2/3 carrots, chopped
- 1 large onion, sliced
- 2/3 radishes, sliced
- 1/2 cup parsley leaves
- 1 clove garlic, chopped
- 1 tsp celery seed
- 1 tsp sumac
- 1 tsp salt
- 1 tsp coarse ground pepper
- 10-12 heirloom tomatoes, roughly the same size
- 1 small bunch chives, thinly chopped
- 2 tsp balsamic vinegar
- 2 tsp extra-virgin olive oil
- 2 small loaf pans of the same size (we used circular cake pans)
Start by adding carrots, onion, radishes, garlic, parsley, sumac, celery seed, salt and pepper to 3 cups of water in a sauce pot. Boil and simmer for about 20 minutes. Pour into a sieve on top of a bowl, then return hot liquid to pot to keep warm. The yield should be about 1 1/2 cups but note that it will sit for quite a while so if you have more, don’t worry if you start with more.
Run warm water over tomatoes to loosen skins, then carefully peel the tomatoes. Next cut them into quarters and begin to gently filet them, dropping the removed seeds, internal flesh, and juice into a sieve over a bowl. The outer flesh, the filet, should be placed on a cookie sheet covered with a paper towel. Once all of your filets are laying out on the pan, cover them with another paper towel and set aside to dry.
Using your hands, press into the innards so that any remaining juice drips through the sieve into the bowl. Measure out 1/2 cup of the juice and sprinkle gelatin over it. Let stand for 10 minutes, then whisk into the stock that you have kept warming from the start.
Spread a little olive oil into the pan and then cover with wax paper. Run your finger tips over the bottom and side to smooth out the edges as much as possible and allow for enough overhang to be able to completely cover the product afterwards.
Cover bottom of the prepared pan with juice gelatin mix, to about 1/4 inch then place in the fridge to set for about 35-40 minutes. Start layering tomatoes, pouring about 1/2 cup or enough to fill in edges, until you run out of tomatoes. Gently cover with the wax paper, then place the second pan on top, weighing it down with a heavy can or utensil. Place in fridge for 5-6 hours or overnight. Serve.