Name: Heirloom Tomato Terrine
Cook time: 1 1/2 hr
Total time: 10 1/2 hr (includes chilling)
Yield: Makes 8 (first course) servings
Ingredients: 4 1/2 pounds mixed heirloom tomatoes (2 to 2 1/2 inches); 8 cups water; 1 medium onion, finely chopped; 2 medium carrots, finely chopped; 2 celery ribs, finely chopped; 2 medium zucchini, finely chopped; 1 ear of corn, kernels removed (reserve cob); 1 large turnip, finely chopped (1 1/2 cups); 4 large fresh shiitake mushrooms, chopped; 1 bunch parsley (leaves and stems), chopped; 1/2 cup mixed chopped herbs such as basil, tarragon, and chives; 3 tablespoons unflavored gelatin (from three 1/4-ounce envelopes); 1/2 cup mixed chopped herbs such as basil, tarragon, and chives; a 9 1/2- by 3-inch rectangular nonreactive terrine (2 3/4 inches deep); extra-virgin olive oil; sea salt

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Heirloom Tomato Terrine

Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance. A homemade vegetable broth is the base for the delicate aspic in which the curves of tomato, arranged by color, are suspended.

Cooks' note:

Terrine (and extra gelatin) can be chilled up to 3 days.

Recipe notes

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