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Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance. A homemade vegetable broth is the base for the delicate aspic in which the curves of tomato, arranged by color, are suspended.

• 4 1/2 pounds mixed heirloom tomatoes (2 to 2 1/2 inches)
• 8 cups water
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped
• 2 medium zucchini, finely chopped
• 1 ear of corn, kernels removed (reserve cob)
• 1 large turnip, finely chopped (1 1/2 cups)
• 4 large fresh shiitake mushrooms, chopped
• 1 bunch parsley (leaves and stems), chopped
• 1/2 cup mixed chopped herbs such as basil, tarragon, and chives
• 3 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
• a 9 1/2- by 3-inch rectangular nonreactive terrine (2 3/4 inches deep)
• extra-virgin olive oil
• sea salt

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