Tomato Terrine

Directions

1. 1
   Drain the tomatoes from oil, remove cores and discard skin.
2. 2
   In a saute pan, heat to a boil 2 cups of tomato water with the lemongrass and thyme.
3. 3
   Off the heat, stir in the gelatin, then the vinegar.
4. 4
   Add the tomatoes to the water, then place the pan in a bowl of ice to cool.
5. 5
   When the liquid begins to set, lay tomatoes, cut side up, in a plastic wrap-lined terrine or loaf pan.
6. 6
   Continue filling until you've used all the tomatoes.
7. 7
   Pour a thin layer of tomato water over the tomatoes.
8. 8
   Refrigerate overnight.
9. 9
   To serve, unmold and slice with a bread knife.