Terrine of Tomatoes With Tarragon

Ingredients

• 1 tablespoon olive oil
• 14 cup celery
• cut into small dice (1large rib)
• 12 cup yellow onion
• cut into small dice (1 medium)
• 2 12 lbs ripe tomatoes
• cored and cut into wedges then seeded
• 1 12 tablespoons unflavored gelatin
• 14 cup hot water
• plus more cool water as needed
• 12 cup heavy cream
• 2 tablespoons fresh tarragon
• chopped (leaves from 6 sprigs)
• salt & freshly ground black pepper

Instructions

1. In a medium skillet, heat oil over medium heat; add celery and onion and cook, stirring occasionally, until softened, about 5 minutes.
2. 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.
3. Press mixture through a strainer into a medium bowl; discard solids.
4. 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).
5. Combine the gelatin with hot water in a small bowl and stir until dissolved.
6. Whisk cream in a separate bowl until slightly thickened.
7. Stir in tarragon, dissolved gelatin, and whisked cream to the tomato mixture; season with salt and pepper.
8. Pour mixture into a 4 cup terrine or gelatin mold; alternatively the mixture can be divided among individual martini glasses.
9. Refrigerate for 8 hours, or until set.
10. To serve, run a knife around the inside edge of the mold; immerse the bottom of the mold in hot water for 30 seconds.
11. Place a plate over the top and invert so the terrine unmolds onto the plate.
12. Cut into slices to the desired thickness; transfer to individual salad plates.
13. Alternatively, serve filled martini glasses on individual plates.
14. Serve chilled.