Terrine of Tomatoes With Tarragon

• 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

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.

olive oil, celery, yellow onion, tomatoes, unflavored gelatin, hot water, heavy cream, fresh tarragon, salt

Taken from www.food.com/recipe/terrine-of-tomatoes-with-tarragon-411530 (may not work)