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Blanch, peel and de-seed the tomatoes. Add them to the marinade and refrigerate for 24 hrs.
To make the marinade, combine the olive oil, vinegar, shallots, garlic and seasoning.
Press the marinated tomatoes and basil leaves into the moulds. Season each layer with sea salt and ground pepper.
To serve, make a salad with the rocket, pear and goats cheese. Dress with some balsamic and olive oil and serve on a plate with the pressed tomato terrine.
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