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Pressed Tomato and Basil Terrine


  • Terrine

  • Salad


  • 1.

    Blanch, peel and de-seed the tomatoes. Add them to the marinade and refrigerate for 24 hrs.

  • 2.

    To make the marinade, combine the olive oil, vinegar, shallots, garlic and seasoning.

  • 3.

    Press the marinated tomatoes and basil leaves into the moulds. Season each layer with sea salt and ground pepper.

  • 4.

    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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Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Pressed Tomato and Basil Terrine.


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