Tomato Terrine
Tomato Terrine is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring first 8 ingredients and 3 cups water to a boil in a large saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring first 8 ingredients and 3 cups water to a boil in a large saucepan.
Reduce heat to medium and simmer until stock yields 1 1/2 cups, about 15 minutes.
Set a fine-mesh strainer over a large measuring cup.
Strain stock, discarding solids.
Cover; keep hot.
Set a fine-mesh strainer over another measuring cup.
Cut each peeled tomato into 4 wedges.
Place wedges, cut side up, on a work surface.
Cut away seeds and pulp from tomato and transfer to strainer.
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.
Press on seeds to yield 1/2 cup tomato juice.
Sprinkle gelatin over juice; let stand for 10 minutes to soften.
Add to hot stock; whisk vigorously to dissolve gelatin.
Stir in 1/4 cup chives, vinegar, and kosher salt to taste.
Spray 1 loaf pan with nonstick spray; line with plastic wrap, allowing for a 3" overhang on each side.
Smooth plastic to remove wrinkles.
Pour 1/2 cup stock into pan.
Chill until set, about 40 minutes.
Arrange 1 layer of tomatoes in pan, pressing down gently, then drizzle 2 tablespoons stock mixture over.
Repeat layering with remaining tomatoes and stock.
Pour remaining stock over to fill pan.
Cover terrine with plastic wrap.
Place on a small rimmed baking sheet.
Place second loaf pan on top of terrine.
Weigh down terrine by placing 2-3 small canned goods in top pan (some of liquid mixture in bottom pan may spill out).
Chill terrine until set, about 6 hours.
DO AHEAD: Can be made 2 days ahead.
Keep chilled.
Uncover terrine; invert onto a platter.
Remove pan and plastic wrap.
Slice terrine; transfer to plates.
Drizzle with oil and sprinkle with chives and sea salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.