Tomato Terrine

• Olive-oil-poached tomatoes
• Tomato water
• 1 stalk lemongrass, chopped
• 4 sprigs thyme
• 2 packets powdered gelatin, soaked in 1/2 cup water
• 2 tablespoons sherry vinegar

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

oliveoil, tomato water, stalk lemongrass, thyme, packets powdered gelatin, sherry vinegar

Taken from cooking.nytimes.com/recipes/11134 (may not work)