Terrine of Tomatoes With Tarragon

1. 1

   In a medium skillet, heat oil over medium heat; add celery and onion and cook, stirring occasionally, until softened, about 5 minutes.

2. 2

   Add the tomato wedges, cover and cook for 15 minutes, stirring once or twice; uncover and cook another 10 minutes so that some of the moisture evaporates from the tomatoes.

3. 3

   Press mixture through a strainer into a medium bowl; discard solids.

4. 4

   Return the strained mixture to the pan, reduce heat to medium low and heat through (should be the consistency of tomato sauce - add water if needed).

5. 5

   Combine the gelatin with hot water in a small bowl and stir until dissolved.

6. 6

   Whisk cream in a separate bowl until slightly thickened.

7. 7

   Stir in tarragon, dissolved gelatin, and whisked cream to the tomato mixture; season with salt and pepper.

8. 8

   Pour mixture into a 4 cup terrine or gelatin mold; alternatively the mixture can be divided among individual martini glasses.

9. 9

   Refrigerate for 8 hours, or until set.

10. 10

    To serve, run a knife around the inside edge of the mold; immerse the bottom of the mold in hot water for 30 seconds.

11. 11

    Place a plate over the top and invert so the terrine unmolds onto the plate.

12. 12

    Cut into slices to the desired thickness; transfer to individual salad plates.

13. 13

    Alternatively, serve filled martini glasses on individual plates.

14. 14

    Serve chilled.

* Per serving · 4 servings · Values may vary.