6 pounds tomatoes firm ripe peeled (a mix of colors but of similar size)
Equipment
frying pan
baking sheet
paper towels
sauce pan
whisk
sieve
plastic wrap
loaf pan
measuring cup
Directions
Bring first 8 ingredients and 3 cups waterto a boil in a large saucepan. Reduce heatto medium and simmer until stock yields1 1/2 cups, about 15 minutes. Set a fine-meshstrainer over a large measuring cup. Strainstock, discarding solids. Cover; keep hot.
Set a fine-mesh strainer over anothermeasuring cup.
Cut each peeled tomato into4 wedges.
Place wedges, cut side up, ona work surface.
Cut away seeds and pulpfrom tomato and transfer to strainer.
Placefilleted tomatoes on a double layer of papertowels to drain; sprinkle with 1 teaspoon koshersalt. Pat tomatoes with more paper towels.
Let stand for 30 minutes.
Press on seeds to yield 1/2 cup tomatojuice.
Sprinkle gelatin over juice; let standfor 10 minutes to soften.
Add to hot stock;whisk vigorously to dissolve gelatin. Stir in 1/4cup chives, vinegar, and kosher salt to taste.
Spray 1 loaf pan with nonstick spray; linewith plastic wrap, allowing for a 3" overhangon each side. Smooth plastic to removewrinkles.
Pour 1/2 cup stock into pan. Chilluntil set, about 40 minutes. Arrange1 layer of tomatoes in pan, pressing downgently, then drizzle 2 tablespoons stock mixtureover. Repeat layering with remainingtomatoes and stock.
Pour remaining stockover to fill pan. Cover terrine with plasticwrap.
Place on a small rimmed baking sheet.
Place second loaf pan on top of terrine.Weigh down terrine by placing 2-3 smallcanned goods in top pan (some of liquidmixture in bottom pan may spill out). Chill terrine until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Uncover terrine; invert onto a platter.
Remove pan and plastic wrap. Slice terrine;transfer to plates.
Drizzle with oil andsprinkle with chives and sea salt.
