Terrine of Tomatoes With Tarragon
- Ready In:
- 8hrs 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 tablespoon olive oil
- 1⁄4 cup celery, cut into small dice (1large rib)
- 1⁄2 cup yellow onion, cut into small dice (1 medium)
- 2 1⁄2 lbs ripe tomatoes, cored and cut into wedges then seeded
- 1 1⁄2 tablespoons unflavored gelatin
- 1⁄4 cup hot water, plus more cool water as needed
- 1⁄2 cup heavy cream
- 2 tablespoons fresh tarragon, chopped (leaves from 6 sprigs)
- salt & freshly ground black pepper
directions
- In a medium skillet, heat oil over medium heat; add celery and onion and cook, stirring occasionally, until softened, about 5 minutes.
- 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.
- Press mixture through a strainer into a medium bowl; discard solids.
- 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).
- Combine the gelatin with hot water in a small bowl and stir until dissolved.
- Whisk cream in a separate bowl until slightly thickened.
- Stir in tarragon, dissolved gelatin, and whisked cream to the tomato mixture; season with salt and pepper.
- Pour mixture into a 4 cup terrine or gelatin mold; alternatively the mixture can be divided among individual martini glasses.
- Refrigerate for 8 hours, or until set.
- To serve, run a knife around the inside edge of the mold; immerse the bottom of the mold in hot water for 30 seconds.
- Place a plate over the top and invert so the terrine unmolds onto the plate.
- Cut into slices to the desired thickness; transfer to individual salad plates. Alternatively, serve filled martini glasses on individual plates.
- Serve chilled.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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