Summer's Bounty

I had been doing really well with my struggle with Food Magazine Addiction (Foozing for short) but bon appétit crushed my will power with this August issue cover. Holy mac and cheese, look at that pie!! Pie and a blt? You know I couldn't resist.

The pies (peanut butter honeycomb or lime & blackberry Italian meringue) will have to wait until sufficient time has passed for me to recover from peach soufflés and peach ice cream before I crank up another sweet dessert. No, what really caught my eye was the article about tomatoes. It contained at least three recipes I just had to make. The first was the Tomato Terrine. If you've been overrun by your garden's tomato plants, this is the recipe for you.

Of course it involved peeling six pounds of tomatoes so if you're tomato boiling and peeling adverse, maybe not. Then there's the filleting of the six pounds of tomatoes. And the straining of the seeds, making the broth, chilling and layering the tomatoes.

I will admit, it is work intensive. But for me, it was worth it. Now I'm sure some good folks out there are reaching for the queasy button because historically, gelatin has resulted in some interesting creations.

See, this is why I could never get a man, my inability to make gelatin desserts with nipples or...

...agree to gelatin Quickies.

Still I would give this recipe a chance. The stock is incredibly flavorful and the resulting dish is a wonderfully cool accompaniment to grilled fish.

I will say that I might change up the recipe a bit next time. I would probably use a loaf pan that's a little tall than wider and make a little bit more stock and use 2 tablespoons of gelatin. When cutting my layers split apart but with more gelatin stock and chilling after each layer might fix that. Other than that the flavor is a knockout.