2.5kg (5lb) ripe tomatoes, peeled and cored
100g (3½oz) fresh pesto
1 clove garlic, chopped
2 bunches fresh basil
FOR THE VINAIGRETTE
1tbsp balsamic vinegar
4tbsp extra virgin
- Quarter the tomatoes. Place a sieve over a mixing bowl and scrape the seeds and pulp into the sieve (save any juices that collect in the bowl). Dry the tomatoes on kitchen paper.
- Combine the pesto and garlic.
- Line a terrine or 1kg (2lb) loaf tin with a double layer of plastic wrap, allowing plenty of over-hang. Brush the plastic with a little extra oil.
- Place 3 or 4 basil leaves on the bottom of the dish. Place a slightly overlapping layer of the tomatoes tightly in the bottom of the terrine. Brush with some of the pesto, place in a few basil leaves and season well.
- Continue with the layering process until the layers are level with the top of the terrine, firmly pushing down the layers as you go. Fold over the plastic wrap and then sit another loaf tin on top and weigh it down with cans.
- Place the tin in a tray (to catch any liquid that is pressed out by the weights) and refrigerate for 24 hours. Drain off any liquid, then turn it out of the tin and remove the plastic wrap. Serve chilled in slices dressed with a little tomato vinaigrette (made with the vinegar, oil and tomato juice).
Make sure your terrine is well weighed down - for up to 48 hours - in order to keep its shape when served.