Every layer of this terrine is a different type of tomato or melon (they are all listed below). I fileted all of the tomatoes and sliced the melons into thin sheets. I made a tomato gelee to hold the terrine together. To accomplish this I used the juice from all of the leftover parts of the tomatoes to make a stock. I added onion, garlic, basil, parsley and fennel to the juice and heated it on low for about an hour. I then strained the liquid and reheated it this time adding agar-agar to make the gel.
The tomato and melon slices were laid into a terrine mold layer by layer. Each layer was covered with some of the tomato liquid. The terrine was chilled overnight in the fridge to set. The gelee kept the terrine together, making it easily sliced.
I pureed lemon verbena leaves in olive oil with a hand blender. I allowed the oil to chill for about an hour before using to thicken it up a bit. I soaked some of the melon seeds in salted water for 3 hours before straining and toasting them. The terrine was finished with some maldo
Green Zebra & Jaune Flaume Tomatoes - 3 Springs Fruit Farm
Organic Purple Cherokee Tomato - Savoie Organics
Watermelon - Buzby Farms
Organic Honeyloupe & Canary Melons - Culton Organics
Organic Lemon Verbena - My Garden