How do I make a tomato terrine salad?

Become a culinary artist with our colorful Tomato Terrine Salad recipe! Impress your guests with this elegant dish.

You'll need

Items needed to answer the question, How do I make a Tomato Terrine Salad. Items include: Ripe Tomatoes Unflavored Gelatin Cold Water Salt Pepper Fresh Basil Plastic Wrap

Ripe Tomatoes 4 cups
Unflavored Gelatin 2 tablespoons
Cold Water 1/4 cup
Salt To taste
Pepper To taste
Fresh Basil A handful, chopped
Plastic Wrap As needed

Take note
Be careful when handling sharp knives and hot stovetops.

1

Prepare the Gelatin Mixture

In a small bowl, sprinkle 2 tablespoons of unflavored gelatin over 1/4 cup of cold water. Let it sit for 5 minutes to allow the gelatin to bloom.

2

Make the Tomato Puree

Place 4 cups of ripe tomatoes in a blender or food processor. Blend until smooth. Pour the tomato puree into a fine-mesh sieve set over a bowl and let it strain for about 10 minutes.

3

Create the Tomato Layers

Divide the strained tomato puree into three equal portions. Season one portion with salt and pepper to taste. Mix some chopped basil into the second portion and add salt and pepper. Leave the third portion plain. Each portion should have a distinct flavor.

4

Layer the Tomato Terrine

Line a loaf pan with plastic wrap, leaving enough overhang to cover the top of the terrine. Start by pouring the plain tomato puree into the bottom of the pan. Follow with a layer of the basil-infused puree, and finally, a layer of the seasoned puree. Repeat the layers until you run out of tomato puree.

5

Set and Chill

Gently tap the loaf pan on the counter to remove any air bubbles. Fold the plastic wrap over the top to cover the terrine. Refrigerate for at least 4 hours to allow the gelatin to set and the flavors to meld together.

6

Unmold and Serve

Once the terrine is fully set, carefully lift it out of the loaf pan using the plastic wrap overhang. Remove the plastic wrap and slice the terrine into elegant servings. Serve chilled and garnish with fresh basil leaves.