Tomato Terrine Recipes

HEIRLOOM TOMATO TERRINE

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.

TOMATO TERRINE

Steps:

• 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.
• 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.

SUMMER TOMATO TERRINE

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.

ROASTED TOMATO AND EGGPLANT TARTINE

Steps:

• For the tomatoes: Preheat oven to 300 degrees. In a wide, shallow bowl, toss tomato slices with olive oil, garlic and thyme. Spread on a baking sheet. Roast 20 minutes. Remove from heat and set aside.
• For the tapenade: Place olives and capers in blender or food processor and chop coarsely. With the motor running, slowly drizzle in olive oil. Puree until smooth; set aside.
• For assembly: Prepare grill for cooking or heat ridged grill pan over moderately high heat. Brush both sides of eggplant slices with olive oil, and season with salt and pepper to taste. Grill, turning as necessary, until slightly charred and soft, about 3 to 4 minutes a side.
• Preheat a broiler. Spread thin layer of goat cheese on each slice of bread. Top each with an equal portion of eggplant, tapenade and roasted tomatoes. Sprinkle with grated Pecorino. Broil until cheese is melted and tartine is piping hot, about 5 minutes.

ARUGULA, TOMATO, AND GOAT-CHEESE TERRINE

Steps:

• Preheat oven to 350 degrees. Place garlic on a piece of parchment paper -- lined aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose, and roast until soft, about 35 minutes. Remove from oven, and let cool. Peel, slice, and set aside.
• Meanwhile, bring a large pot of water to a boil. Prepare an ice bath. Core tomatoes, and cut an X in the bottom of each. Working in batches, blanch tomatoes until skin begins to loosen at the X, about 15 seconds. Remove, and plunge into ice bath to cool; drain.
• Peel tomatoes, and cut them into quarters. Place half of the red and half of the yellow tomatoes in a medium bowl for the salad. Add half of the sliced garlic, cover, and refrigerate.
• Remove seeds and pulp from remaining tomatoes, leaving only the flesh. Measure 1/4 cup of the seeds and pulp; cover and refrigerate for salad dressing. Discard remaining pulp and seeds. In a medium bowl, combine seeded tomatoes and remaining garlic. Add 1 cup arugula and 1/2 cup basil, and stir to combine; set aside for terrine.
• Place milk in a small saucepan, and sprinkle gelatin over it. Let stand for 5 minutes to soften. Bring milk to a simmer over low heat, whisking until gelatin has dissolved. Transfer to a medium bowl. Add goat cheese, and whisk until well blended.
• Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap leaving a 4-inch overhang on long sides. Place 2 or 3 arugula leaves lengthwise in prepared pan. Spread one-quarter of the goat-cheese mixture in the bottom of the pan. Cover with one-third of the reserved tomato mixture. Repeat layering twice. Top with remaining goat cheese. Fold plastic over terrine to cover. Refrigerate for at least 8 and up to 12 hours.
• Right before serving, in a small bowl whisk remaining 7 tablespoons oil with lime juice and vinegar. Add reserved tomato pulp and seeds. Pour over reserved refrigerated tomatoes, and stir gently to coat. Coarsely chop the remaining 1 cup arugula and 1/2 cup basil, and add to salad, stirring gently to combine.
• To serve: Peel back the plastic wrap from the terrine, and invert onto a cutting board. Remove plastic wrap, and discard. Cut terrine into eight 1-inch-thick slices. Transfer to plates, and serve immediately with salad.