Tomato Terrine

1 ingredients

1 steps

Ingredients

["2 carrots, chopped", "1 leek, thinly sliced", "1 celery stalk, chopped", "1 shallot, halved", "1 garlic clove", "10 flat-leaf parsley sprigs", "10 black peppercorns", "3 fresh bay leaves (or 1 dried)", "6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled", "1 teaspoon kosher salt plus more for seasoning", "1 1/2 tablespoons unflavored gelatin", "1/4 cup thinly sliced chives plus more", "2 teaspoons red wine vinegar", "Nonstick vegetable oil spray", "Extra-virgin olive oil", "Sea salt", "You will need two 8x4 1/2\" loaf pans""]"

1

["Bring first 8 ingredients and 3 cups water to a boil in a large saucepan. Reduce heat to medium and simmer until stock yields 1 1/2 cups, about 15 minutes. Set a fine-mesh strainer over a large measuring cup. Strain stock, discarding solids. Cover; keep hot.", "Set a fine-mesh strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Place wedges, cut side up, on a work surface. Cut away seeds and pulp from tomato and transfer to strainer. Place filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 teaspoon kosher salt. Pat tomatoes with more paper towels. Let stand for 30 minutes.", "Press on seeds to yield 1/2 cup tomato juice. Sprinkle gelatin over juice; let stand for 10 minutes to soften. Add to hot stock; whisk vigorously to dissolve gelatin. Stir in 1/4 cup chives, vinegar, and kosher salt to taste.", "Spray 1 loaf pan with nonstick spray; line with plastic wrap, allowing for a 3\" overhang on each side. Smooth plastic to remove wrinkles. Pour 1/2 cup stock into pan. Chill until set