Heirloom Tomato Terrine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI



Heirloom Tomato Tartines with Garlic-Parsley Aioli image

You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli-smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.

Provided by Greg Lofts

Categories     Food & Cooking     Lunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling

Steps:

  • In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
  • Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.

SUMMER TOMATO TERRINE



Summer Tomato Terrine image

Some people might call my tomato terrine a tomato pudding, but it is more a salad, with very thin layers of highly seasoned tomato slices and bread. It's the perfect first course in summer. For this salad, the tomatoes have to be skinned. You can do this with a blowtorch, charring the skin until it can be slipped off, as we sometimes do, or you can blanch them in boiling water until the skins loosen and will easily slide off. Just don't put in more than two at a time, or the tomatoes will remain in the water so long that they will cook and turn mushy.

Provided by Michel Richard

Categories     project, appetizer, side dish

Time 8h45m

Yield 6 to 10 servings

Number Of Ingredients 8

4 1/2 pounds ripe field tomatoes (about 10 large ones)
7 tablespoons extra virgin olive oil
5 cloves garlic, finely chopped
1 1/2 cups finely diced red onion
7 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 unsliced loaf brioche, pain de mie or other fine-textured white bread
1 1/2 cups minced Italian parsley

Steps:

  • Bring large pot of water to boil. Using slotted spoon, dip tomato in for a few seconds and remove. Repeat until skin cracks, and set aside to cool. Repeat with remaining tomatoes. Slip skins off, and cut tomatoes in half. Remove cores and seeds. Cut flesh into 1/4-inch dice, and place in large bowl.
  • In a small sauté pan over low heat, heat 1 tablespoon oil and sauté garlic just until softened, not browned. Add to tomatoes with onion, vinegar and remaining oil. Season with salt and pepper. Toss to mix well.
  • Line an 11 1/2-by-4-by-3-inch terrine with plastic wrap. Remove crust from bread, and cut loaf lengthwise to make a slice 1/4 inch thick to fit bottom of mold. (If necessary, use more than one slice, fitting them together in an even layer.) Spoon a third of the tomatoes evenly across bread, and sprinkle with a third of the parsley.
  • Top with another 1/4-inch layer of bread. Add a third of the tomatoes and a third of the parsley. Repeat with last layers of bread, tomato and parsley, and top with bread. Spread any juices over bread. Cover with plastic, and place brick or similar weight on top. Refrigerate overnight.
  • To serve, lift terrine from mold and remove plastic wrap. Using a serrated knife, cut terrine into slices 1/2-inch thick. Serve 2 as side dish, or 3 as first course.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 866 milligrams, Sugar 11 grams, TransFat 0 grams

HEIRLOOM TOMATO TERRINE



Heirloom Tomato Terrine image

Provided by Paul Grimes

Categories     Herb     Tomato     Buffet     Summer     Chill     Gourmet

Yield Makes 8 (first course) servings

Number Of Ingredients 20

For vegetable broth:
4 1/2 pounds mixed heirloom tomatoes (2 to 2 1/2 inches)
8 cups water
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 medium zucchini, finely chopped
1 ear of corn, kernels removed (reserve cob)
1 large turnip, finely chopped (1 1/2 cups)
4 large fresh shiitake mushrooms, chopped
1 bunch parsley (leaves and stems), chopped
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
For gelatin mixture:
3 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
Equipment:
a 9 1/2- by 3-inch rectangular nonreactive terrine (2 3/4 inches deep)
Accompaniments:
extra-virgin olive oil
sea salt

Steps:

  • Make vegetable broth:
  • Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
  • Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.
  • Make gelatin mixture:
  • Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.
  • Whisk gelatin into cooled 1/2 cup broth and let stand 5 minutes for gelatin to soften. Add to hot broth, stirring until gelatin has dissolved. Put gelatin mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.
  • Stir herbs into cooled gelatin mixture and continue to stir (in ice bath) until it has a syrupy consistency.
  • Assemble terrine:
  • Pour enough gelatin mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatin.
  • Completely cover set gelatin with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatin mixture over tomatoes to just cover them. Continue layering tomatoes and gelatin mixture. (Work quickly to keep gelatin mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatin mixture over top, letting it seep into spaces between tomatoes (make sure gelatin mixture covers tomatoes).
  • Pour any remaining gelatin mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.
  • Run a thin knife along short sides (ends) of terrine, then invert onto a cutting board or a platter, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatin (from bowl) and serve on the side.

More about "heirloom tomato terrine recipes"

SUMMER TOMATO TERRINE - FEASTMAGAZINE.COM
May 26, 2012 Serve this just as you would a summer salad – lightly dressed, topped with some greens and paired with a refreshingly crisp sparkling rosé.
From feastmagazine.com


TECH SCHOOL: TERRINES - FEAST MAGAZINE
May 26, 2012 This summer tomato terrine uses raw heirloom tomatoes that are full of fresh, seasonal flavor. This light dish is quick and easy to make, but go ahead and let people ... Story …
From feastmagazine.com


HEIRLOOM TOMATOES WITH BURRATA CHEESE AND BASIL OIL …
Jan 15, 2018 Ingredients. 1.2kg heirloom tomatoes, roughly diced into 3cm pieces. 50ml olive oil. 3 cloves garlic, finely sliced. 1 long red chilli, de-seeded and finely diced
From smh.com.au


RECIPE: TOMATO TERRINE | WNC MAGAZINE
5+ lbs. heirloom tomatoes, various colors 1 cup red pepper, chopped 1/4 lb. red onion, chopped 1 lb. cucumbers, chopped 3 Tbsp. red wine vinegar 1/4 cup fresh basil, chopped 1/4 cup fresh …
From wncmagazine.com


HEIRLOOM TOMATO PASTA - GIMME SOME OVEN
Aug 29, 2013 A simple and fresh pasta recipe with heirloom tomatoes, garlic, basil and Parmesan cheese. No trofie pasta, but a colorful and flavorful dish to celebrate summer produce.
From gimmesomeoven.com


TOMATO TERRINE RECIPE - BON APPéTIT
Jul 11, 2011 Place filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 teaspoon kosher salt. Pat tomatoes with more paper towels. Let stand for 30 minutes.
From bonappetit.com


HEIRLOOM TOMATO AND GOAT CHEESE TERRINE - HEALTHY GREEN KITCHEN
This terrine was actually very tasty, too: I loved how the tomatoes, basil and goat cheese are suspended in the subtly firmed stock, and how a tiny drizzle of olive oil and a grind or two of …
From healthygreenkitchen.com


HEIRLOOM TOMATO AND EGGPLANT TERRINE – DELICIOUS ORCHARDS
Aug 21, 2014 4 medium heirloom tomatoes, cut into 1/4 inch thick slices; 1 cup water; 2 garlic cloves, crushed; 1 medium leek, chopped; 1 medium tomato, quartered
From deliciousorchardsnj.com


TOMATO TERRINE RECIPE - GREAT BRITISH CHEFS
To make the tomato water, place the remaining 5 tomatoes in a blender along with the wine and sugar, season and whizz until smooth. Pass through a muslin cloth 5 tomatoes
From greatbritishchefs.com


SUMMER TOMATO TERRINE - FEAST MAGAZINE
Recipe by Cassy Vires May 26, 2012 May 26, 2012 Updated Jul 13, 2021; This summer tomato terrine uses raw heirloom tomatoes that are full of fresh, seasonal flavor. This light dish is …
From feastmagazine.com


YOU WON'T THROW TOMATOES AT THESE RECIPES - NPR
Jul 28, 2012 Summer Tomato Terrine. Makes one terrine. 4 pounds heirloom cherry tomatoes. 12 large heirloom tomatoes. 1/4 cup basil leaves. 2 tablespoon kosher salt
From npr.org


ORGANIC HEIRLOOM TOMATO AND BASIL TERRINE WITH ... - ORGANIC …
Sep 10, 2024 Line a terrine or mold (9 1/4 by 4 by 2 3/4 inches) with plastic wrap. Spread just enough of the tomato gelatin to cover the bottom of the mold, about 2 tablespoons. Neatly lay …
From organicauthority.com


25 BEST HEIRLOOM TOMATO RECIPES TO ENJOY - INSANELY GOOD
Nov 7, 2023 20. Heirloom Tomato Pico De Gallo. Sweet and juicy heirloom tomatoes make the best pico de gallo. Dice them up itty-bitty with white onion, jalapeno, cilantro, and lime.
From insanelygoodrecipes.com


HEIRLOOM TOMATO TERRINE - TAPPECUE.COM
Heirloom Tomato TerrineCore tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. ... Very lightly oil terrine, then line long sides and bottom …
From tappecue.com


13 INCREDIBLY GORGEOUS HEIRLOOM TOMATO RECIPES - TASTE OF HOME
May 23, 2023 Enjoy the beauty and flavor of heirloom tomatoes with these easy and delicious dishes. From salads and tarts to soups and pizzas, these recipes showcase the best of …
From tasteofhome.com


HERITAGE TOMATO TERRINE, FETA, TOMATO SORBET. - THE …
Mar 2, 2020 Following day take tomato seed juice and lightly set with agar agar. Before refrigerating, toss the tomato’s through the juice and season to taste. Layer them in the terrine mold and leave to set in the fridge- slice when ready …
From thestaffcanteen.com


BURRATA WITH HEIRLOOM TOMATOES RECIPE - LOVE AND …
Aug 2, 2019 Instead of whisking together a dressing, I make a simple infused oil for this recipe. It has a light, lemon-thyme flavor that lets the creamy burrata and fresh produce shine. It’s easy to make – just combine 1/2 cup olive oil with a …
From loveandlemons.com


Related Search