I have to say, I don’t get super proud of myself all the time, even when I kick butt on a recipe – but this one made me burst with pride. It was a beautiful combination of flavors, successful execution and the amazing colors of the fresh heirlooms we had just brought home from the farmers market that made it a success.
A Terrine is a “jello like” molded salad – similar to an aspic. This one was incredible refreshing and true to the flavors of the tomatoes and basil. I highly recommend it to anyone who wants to do something cool for a dinner party and impress their friends while staying true to summer flavors.
Table of Contents
Savory Summer Tomato Terrine Recipe
- 2 carrots chopped
- 1 leeks thinly sliced
- 1 celery stock chopped
- 1 shallot
- 1 garlic clove
- 10 parsley sprigs
- 10 black peppercorns
- 3 bay leaves
- 6 lbs firm large ripe tomatoes of varying colors
- 1 tsp salt
- 1.5 tablespoon unflavored gelatin
- 1/3 cup chives sliced
- 2 tsp red wine vinegar
- 1 cup chicken broth
- 2 cups water
- to taste extra virgin olive oil
- 10 large basil leaves.
- 2 8×4 rectangular bread loaf pans
- Bring the first 7 ingredients, water, and chicken stock to a boil in a large saucepan. reduce heat and simmer until stock yields 1.5 cups – about 20 minutes. Strain through the fine mesh strainer into a measuring cup and discard solids. Cover and keep hot.
- Cut each tomato into thin slices and drain seeds and juice into a bowl. Set slices of tomato on paper towels. Strain juice and seeds through a fine strainer and reserve the juice. (Keep the seeds, dry them out, and use them to plant your next garden!) sprinkle tomatoes with salt.
- Sprinkle gelatin over juice and whisk in to blend. Combine with hot stock in a bowl and whisk to dissolve the remaining gelatin. Stir in chives, vinegar, and kosher salt. I also added a bit of balsamic vinegar (1 tbsp). Season to your liking.
- Spray 1 loaf pan with nonstick cooking spray and line the pan with plastic wrap – allow for a 3″ hangover on each side. pour 1/2 cup of stock into the pan and chill in the fridge for 30-40 minutes until slightly set.
- Layer tomatoes in color layers and pour stock over each layer. Include 2 layers of basil leaves, alternating with tomato layers as well. pour the remaining stock over the top of the tomatoes and cover them with plastic wrap.
- Press the second loaf pan down onto the top of the first – some juices might escape, just drain them off. Place a couple of heavy canned goods in the top pan to hold it down while Terrine gels in the fridge – for about 6 hours.
- To remove the Terrine from pan – remove the plastic wrap and invert the terrine onto a platter. Slice thin (like poundcake) and drizzle slices with olive oil and salt and pepper. Delicious and refreshing!