Vegetable Terrine

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Vegetable Terrine - Tomato


Tomato Terrine

Appetizer	Any Season


6 yellow tomatoes, sliced thin (1/16 to 1/8 inch thick using a very sharp knife) 6 red vine tomatoes, sliced thin (1/16 to 1/8 inch thick using a very sharp knife) 3 tbsp. basil, julienned 3 tbsp. Italian parsley, julienned ¼ cup olive oil ½ tsp. sea salt ½ tsp. black pepper

1. Layer sliced tomatoes in a 9 x 13 dish, sprinkling basil, oil and seasoning throughout 2. Cover loosely with saran wrap and apply even weight. Refrigerate for 1 hour and strain excess liquid 3. Cut to size and serve the same day

Garnish with extra virgin canola oil, basil and balsamic vinegar