Tomato & Watermelon Terrine
10 lbs. heirloom tomatoes, divided
1 (5 lbs.) seedless watermelon (there will be extra for snacking)
6 sheets silver-strength gelatin (or substitute 2 tablespoons of granulated gelatin. Follow the package directions to dissolve. Be sure all granules are dissolved.)
Fleur de sel
Freshly ground black pepper
Purée six pounds of the tomatoes in a food processor. Fit a mesh strainer over a deep bowl and line it with a double layer of cheesecloth. Wrap tomato purée loosely in the cheesecloth and tie off ends with kitchen string to form a sack. Attach the sack to the handle of a wooden spoon, remove the strainer, and suspend the sack over the bowl. Refrigerate. Clear liquid tomato water will drain through the cheesecloth for about 24 hours. If any red liquid begins to appear, discontinue draining. Do not squeeze the cheesecloth or the tomato water will cloud. You need two cups of tomato water. Discard the solids.
Line a 1 1/2 quart by volume, 11" x 6" x 4 3/4" glass loaf baking dish with plastic wrap. There should be overhang to make removal easy.
Bring a pot of water to a boil. Score the remaining four pounds of tomatoes with a paring knife by slicing an X just through the skin on their bottoms. Put the tomatoes in the boiling water for 10 seconds, then drop immediately into a bowl of ice water. Once the tomatoes are cool, remove them and pull off the peel.
Slice the tomatoes into half-inch slices. Cut the watermelon into half-inch slices. Remove rind. Gently press tomato and watermelon slices between paper towels and let drain.
For the aspic:
Place the gelatin sheets and three cups of cold water in a pan and let the gelatin soften, five to 10 minutes. Meanwhile, warm a half-cup of tomato water in a medium saucepan. When the sheets are soft, lift them from the water and gently wring them out. Add them to the warm tomato water. Heat over medium-low heat, stirring, until gelatin has dissolved, about one minute. Remove the saucepan from the heat. Add remaining tomato water and stir until well-combined. Season with salt. Strain and let cool to room temperature.
Place a layer of tomatoes in the lined terrine and cover with a half-ounce of aspic. Then place a layer of watermelon, trimming the pieces as necessary to fit. Cover with half-ounce of aspic.
Repeat, seasoning every other layer with salt and black pepper. When the terrine is full, cover with plastic wrap and place it gently in the refrigerator. Allow to set for at least four hours, or overnight.
Unmold, slice terrine 1/2" thick, and serve ice cold. Garnish with feta, sunflower sprouts, or your favorite tender green, an aged balsamic vinegar, and lots of good extra-virgin olive oil.