Aah, isn't this lovely. I would say I met with success in my first-ever terrine. It was not hard but it was a multi-step process: make a vegetable stock, peel and seed the tomatoes, use the resulting tomato juice to make a tomato aspic, etc. At the end of the day, it, according to Tom, "tastes like a giant tomato. Was it harder than slicing a tomato?" It was harder than slicing a tomato. It is awfully pretty though, and the bread and cheese with it made for a very nice, light dinner. Tom then ate the rest of the kids' steak but that's OK.