Tomato Terrine
Based on a Bon Appetit recipe
For the vegetable stock:
2 medium carrots, sliced
1 leek, white and light green, thinly sliced
1 celery stalk, sliced
1 shallot, halved
1 garlic clove, crushed
10 parsley sprigs
10 black peppercorns
1 bay leaf
4 cups water
6 pounds large firm ripe tomatoes, variegated color, peeled
1 1/2 tablespoons unflavored gelatin
1/4 cup thinly sliced chives plus more for garnish
3/4 cup reserved tomato juice
2 teaspoons red wine vinegar
Kosher Salt
Nonstick vegetable oil spray
Extra-virgin olive oil
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