Tomato Terrine: A Summery Dish To Try

A tomato terrine is a dish that can be served as a salad, a starter, or a side. It is made with layers of seasoned tomato slices and, in some recipes, bread. The tomatoes are skinned, seasoned, and layered with other ingredients such as gelatin, herbs, and vinegar. The dish is then chilled and served cold, often drizzled with olive oil and sprinkled with sea salt.

How to skin tomatoes

A tomato terrine is a type of salad, with thin layers of seasoned tomato slices and bread. The tomatoes are skinned before being added to the dish. Here is a detailed guide on how to skin tomatoes:

Firstly, it is important to select the best tomatoes. Look for medium to large tomatoes that are smooth, without any blemishes or bruises. Choose tomatoes that are heavy for their size and have a pleasant, fragrant aroma.

Next, boil a large pot of water and prepare an ice bath by filling a large bowl with cold water and ice cubes. Wash and dry the tomatoes, removing any stickers and stems. Using a paring knife, cut a small, shallow 'X' on the bottom of each tomato (the opposite end to the stem).

Once the water is boiling, gently lower the tomatoes into the pot. Boil for around 30 seconds to one minute. Keep a close eye on the tomatoes, as you do not want them to start cooking. The tomatoes are ready when the flesh begins to wrinkle and the skin starts to peel away. Use a slotted spoon or strainer to transfer the tomatoes to the ice bath.

After they have cooled, remove the tomatoes from the ice bath. The skin should now be easy to remove with your fingers or the aid of a paring knife. If the skin is stubborn, use a small, sharp knife to carefully remove any remaining pieces.

Alternatively, if you are short on time or only need to peel one or two tomatoes, you can use a microwave. First, prepare the tomatoes as above. Then, place one to two tomatoes in a microwave-safe container and microwave on high for 25 to 30 seconds. Keep a close watch to prevent the tomatoes from exploding. Allow the tomatoes to cool before handling, or place them in an ice bath to speed up the process. The skins should now slip off easily.

How to make a gelatin mixture

To make a gelatin mixture for a tomato terrine, you will need unflavoured gelatin, a loaf pan, plastic wrap, and a mixture of herbs and/or vegetables.

First, prepare your loaf pan by lining it with plastic wrap, ensuring there is enough overhang on each side to easily remove the terrine later. Lightly oil the pan and plastic wrap.

Next, prepare the gelatin mixture by whisking the gelatin into a cooled broth and letting it stand for 5 minutes to soften. Then, add it to the hot broth, stirring until the gelatin has dissolved. At this point, you can add herbs such as basil, tarragon, and chives, or vegetables such as leeks, celery, and bay leaves.

Once the gelatin mixture is ready, pour it into the prepared loaf pan until it comes about 1/4 inch up the sides. Place the pan in the freezer for about 10 minutes to set the gelatin.

Now, you can start layering your tomatoes and gelatin mixture. Arrange a layer of tomatoes in the pan, rounded sides down, and pour a small amount of the cooled (but not set) gelatin mixture over them. Continue layering tomatoes and gelatin until the pan is full. It is important to work quickly to keep the gelatin from setting; if it starts to set, simply remelt it over low heat and then quick-chill it in an ice bath, stirring gently until it has a syrupy consistency.

Finally, pour a final layer of gelatin over the top, ensuring that it seeps into the spaces between the tomatoes and fully covers them. Gently push down on the surface of the terrine to remove any air pockets, then chill in the refrigerator for at least 8 hours or until set.

How to layer a terrine

A tomato terrine is a show-stopping dish with structure and elegance, perfect as a starter or side dish during the summer. To layer a tomato terrine, follow these steps:

Prepare the Tomatoes:

First, prepare your tomatoes by scoring, blanching, and refreshing them in iced water. Peel, quarter, and deseed the tomatoes, then lay them on a clean cloth to dry. Season with salt and pepper and place them in a bowl. For a summer tomato terrine, you can use ripe field tomatoes, while heirloom tomato terrines call for mixed heirloom tomatoes of similar sizes.

Prepare the Loaf Pan:

Line a small loaf pan with plastic wrap, leaving enough overlap to wrap over the tomatoes later. You can use a non-reactive terrine or a loaf pan, depending on the recipe. Spray the pan with nonstick spray to ensure the terrine doesn't stick.

Layer the Tomatoes:

Arrange the first layer of tomatoes in the pan, pressing them down gently. Drizzle a small amount of stock or balsamic vinegar over the tomatoes. Repeat this process, layering the tomatoes and stock or vinegar, until you reach the top of the pan. Be sure to work quickly if using gelatin, as it will start to set.

Weight and Chill:

Cover the terrine with plastic wrap and place it on a small rimmed baking sheet. Place a second loaf pan on top of the terrine and weigh it down with canned goods or a brick. Chill the terrine for several hours or until set.

Unmold and Serve:

Once the terrine is set, uncover it and invert it onto a platter. Remove the pan and plastic wrap. Using a serrated or electric knife, carefully slice the terrine and transfer the slices to plates. Drizzle with olive oil and sprinkle with chives and sea salt before serving.

A tomato terrine is a beautiful and elegant dish, perfect for showcasing the colours and flavours of summer tomatoes. With careful layering and chilling, you can create a showstopping starter or side dish that will impress your guests.

How to chill a terrine

Chilling a terrine is a crucial step in the preparation process, ensuring the dish sets properly and develops its distinct flavours and textures. Here is a detailed guide on how to chill a tomato terrine:

Firstly, prepare your terrine mixture. This could include a variety of ingredients, such as tomatoes, gelatin, vinegar, herbs, and spices. For a tomato terrine, the tomatoes should be skinned and cut into wedges, with the seeds and pulp removed. The tomato wedges are then arranged in layers in a loaf pan or terrine dish, with a mixture of tomato juice, gelatin, and seasonings drizzled over each layer.

Once your terrine is assembled, it's time to begin the chilling process:

Step 1: Initial Chilling

Place the assembled terrine in the refrigerator. For a tomato terrine, it is recommended to chill it overnight or for at least 8 hours to allow the gelatin to set properly.

Step 2: Weighing Down

To ensure the terrine sets evenly and firmly, it is often recommended to weigh down the contents. This can be done by placing a second loaf pan on top of the terrine and adding weights such as canned goods or bricks. This step helps compress the layers and encourages the terrine to hold its shape.

Step 3: Extended Chilling

After the initial chilling period, remove the weights and cover the terrine. Return it to the refrigerator for an extended chilling period. For a tomato terrine, it is typically recommended to chill for another day or two to allow the flavours to develop and the terrine to fully set.

Step 4: Serving

When ready to serve, remove the terrine from the refrigerator and carefully invert it onto a platter or cutting board. Gently remove the pan and any plastic wrap used during the chilling process. Using a serrated knife or bread knife, slice the terrine into portions and serve chilled.

By following these steps, you will ensure that your tomato terrine is properly chilled and set, resulting in a delicious and visually appealing dish.

How to serve a tomato terrine

A tomato terrine is a salad with thin layers of seasoned tomato slices and bread. It can be served as an elegant starter to a summer meal. Here is a step-by-step guide on how to serve a tomato terrine:

Ingredients

You will need the following ingredients:

• Tomatoes (preferably ripe and firm)
• Bread (brioche, pain de mie, or other fine-textured white bread)
• Olive oil
• Garlic
• Red onion
• Red wine vinegar
• Salt and pepper
• Parsley
• Vegetable broth (or water)
• Gelatin
• Bay leaves
• Chives
• Leek
• Celery stalk
• Black peppercorns
• Tomato juice

Preparation

First, prepare the tomatoes by blanching them in boiling water for a few seconds to loosen the skins. Remove the skins, cut the tomatoes in half, and remove the cores and seeds. Cut the tomatoes into wedges or thin slices, depending on your preferred presentation.

Next, prepare the bread by removing the crust and cutting the loaf into thin slices that will fit the bottom and layers of your terrine mould.

Assembly

Line an 11½-by-4-by-3-inch terrine mould with plastic wrap, allowing for some overhang on each side. You can also lightly oil the mould before lining it with plastic wrap to ensure the tomatoes don't stick.

In a separate bowl, combine the tomato wedges or slices with the garlic, red onion, olive oil, vinegar, salt, and pepper. Toss to mix well.

Spoon a layer of the tomato mixture into the prepared terrine mould and sprinkle with chopped parsley or other herbs. Top with a layer of bread, followed by another layer of the tomato mixture and herbs. Repeat this process until you have reached the top of the mould, ending with a layer of bread.

Weight and Refrigeration

Spread any remaining juices over the top layer of bread. Cover the terrine with plastic wrap and place a weight, such as a brick or a few canned goods, on top to compress the layers. Refrigerate the terrine overnight or for at least 8 hours to allow it to set.

Serving

To serve the tomato terrine, lift it from the mould and remove the plastic wrap. Using a serrated or bread knife, cut the terrine into slices. For a side dish, serve 2 slices per person, and for a first course, serve 3 slices. Drizzle the plates with olive oil and sprinkle with sea salt and chopped chives or other herbs.

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