Serves 8

12 Large firm ripe tomatoes(San Marzano are better)

salt & pepper

 pinch of sugar

thyme

14,08 FlOz of tomato stock( explained later)

0,88 Oz of jelly(fish-glue)

1/2 celeriac

1 fennel

STOCK INGREDIENTS

tomato skins & seeds

1 carrot

1/2 celery stalk

4 pepper corns

1 Lt Water

METHOD

Dip tomatoes in boiling water for a few seconds.Cool in iced water and drain until dry..Peel  and cut into 4 wedges, setting skin and seed aside for the stock( the skin may be dried and crushed into a tomato  flour for use in future recipes).

Rinse tomato wedges well,totally eliminating seeds.Place the wedges on a pieced baking pan;season to taste,sprinkle with a pinch of sugar and thyme leaves.

Bake the tomato wedges for about an hour to 250°F(120°C) turning them over half way through.When ready remove from ovenand allow to cool.

STOCK:place the tomato skin and seeds in a saucepan together  with the carrot, celery,onion and  pepper corns.Cover ith water.Boil for 30-40 minutes.Strain the stock through a fine sieve and stir in the gelatine.Allow to cool.

Line a plum-cake mould with shrink-wrap( spread mould with oil or water to allow wrap to cling better)and pour in a shallow layer of stock.      Refrigerate until firmly set and then spread with a layer of tomatoes; cover with further stock and refrigerate again. Repeat this layering precedure until ingredients are finished.

      Season celeriac and fennel and sauté  in olive oil.  

      Serve the terrine (sliced) with the sautéed vegetables and garnish (optional) with diced tomato, chopped parsley or thyme leaves.