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Pressed Tomato and Basil Terrine


  • Terrine

  • 1.5 kg tomatoes sliced into “leaves”

  • 750 ml olive oil

  • 300 ml balsamic vinegar

  • 200 g garlic (peeled and sliced)

  • 200 g shallots (peeled and sliced)

  • 1 bunch basil

  • seasoning

  • Salad

  • 150 g aged goats cheese

  • 1 pear (finely sliced)

  • baby rocket leaves

  • virgin olive oil

  • balsamic

  • seasoning


  • 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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