Tomato Terrine

1. 1

   Drain the tomatoes from oil, remove cores and discard skin.

2. 2

   In a saute pan, heat to a boil 2 cups of tomato water with the lemongrass and thyme.

3. 3

   Off the heat, stir in the gelatin, then the vinegar.

4. 4

   Add the tomatoes to the water, then place the pan in a bowl of ice to cool.

5. 5

   When the liquid begins to set, lay tomatoes, cut side up, in a plastic wrap-lined terrine or loaf pan.

6. 6

   Continue filling until you've used all the tomatoes.

7. 7

   Pour a thin layer of tomato water over the tomatoes.

8. 8

   Refrigerate overnight.

9. 9

   To serve, unmold and slice with a bread knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.