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Tomato and pesto terrine

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 6
Servings 10
Time 60


  • 200
    basil pesto
  • 60
    olive oil
  • 3
    large ripe tomatoes, skinned
  • sugar and salt to taste
  • 15
    white wine vinegar
  • basil, roasted baby plum tomatoes and black olives to garnish


Place 15 ml of the pesto and 30 ml of the olive oil in a small container and cover.
Quarter and seed the tomatoes, removing the inner ridges with a sharp knife, leaving flat leaf shapes.
Lay on wire racks and sprinkle lightly with a little sugar and salt.
Allow to drain for 30 minutes.
Line a 500 g loaf tin with cling film, allowing it to trail over the sides.
Brush lightly with olive oil.
Pat the tomato pieces dry and arrange in a tightly packed layer on the base of the tin.
Spread with pesto.
Repeat these layers until all the tomato and pesto have been used up, finishing with a tomato layer.
Loosely cover with plastic wrap.
Place another bread tin of the same size on top to weight down the terrine.
Stand the tin on a dish and leave in the fridge overnight, draining off any liquid from time to time.
Make a pesto vinaigrette by whisking the vinegar with the reserved pesto and oil.
Gradually whisk in another 15 to 30 ml olive oil and a pinch of sugar.
Season to taste with sugar and salt.
Drain any remaining juices from the terrine and turn it out onto a serving dish, gently peeling away the cling film.
Cut into 2,5 cm slices using a sharp knife.
Place on individual plates and drizzle with pesto vinaigrette.
Garnish with basil, baby roasted plum tomatoes and black olives.



Homemade ricotta cheese

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