Heirloom Tomato Terrine

Ingredients for Heirloom Tomato Terrine

• 2.0kg mixed heirloom tomatoes (2 to 2 1/2 inches)

• 1925ml water

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 2 celery ribs, finely chopped

• 2 medium courgette, finely chopped

• 1 ear of corn, kernels removed (reserve cob)

• 1 large turnip, finely chopped (230g )

• 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 unflavoured vegetarian gelatine (from three 5g 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

Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.

Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.

Very lightly oil terrine, then line long sides and bottom with a sheet of cling film, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.

Whisk gelatine into cooled 120ml broth and let stand 5 minutes for gelatine to soften. Add to hot broth, stirring until gelatine has dissolved. Put gelatine mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.

Stir herbs into cooled gelatine mixture and continue to stir (in ice bath) until it has a syrupy consistency.

Pour enough gelatine mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatine.

Completely cover set gelatine with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatine mixture over tomatoes to just cover them. Continue layering tomatoes and gelatine mixture. (Work quickly to keep gelatine mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatine mixture over top, letting it seep into spaces between tomatoes (make sure gelatine mixture covers tomatoes).

Pour any remaining gelatine mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.

Run a thin knife along short sides (ends) of terrine, then invert onto a chopping board or a platter, gently pulling on plastic overhang to help unmold (discard cling film). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatine (from bowl) and serve on the side.

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