vegetarian recipe:

terrine of soused tomatoes

ingredients

ripe plum tomatoes 800 gm
extra virgin olive oil 250 ml
balsamic vinegar 100 ml
basil leaves, chopped 10 pc
cloves garlic, sliced in half 2 pc
black and green olives sq
pesto sauce sq

production

1. Remove the core from the tomatoes and blanch 10 seconds and refresh
2. Peel off the skins, slice in half and remove the pips and juice
3. Reserve enough tomatoes to line the base and sides of 4 ramekins approximately 7cm diameter
4. Roughly chop the remaining tomatoes into 2cm cubes
5. Combine with the oil, vinegar, basil, seasoning and garlic. Add a pinch of sugar if the tomatoes are slightly under ripe. Cover and marinade until require
6. Line the 4 ramekins with the tomato, filling the gaps with extra pieces of tomato
7. The tomatoes will overlap the top of the ramekin
8. Drain the marinade from the tomatoes, reserve, and remove the garlic
9. Fill the ramekins with the tomato mixture
10. Place a small plate on top of each and add a heavy weight. Refrigerate overnight
11. Turn each terrine onto a plate and stream the reserved marinade and pesto sauce, over the top
12. Garnish with basil and serve with the olives

chef notes:

This dish works best with firm ripe tomatoes. The pressing of the tomatoes gives the dish its shape and the marinating adds flavour.

email chef@tallyrand.info