Tomato Terrine

Terrine

1

Make a cross-cut at the end of each tomato and submerge them in boiling water

After 30 seconds, when the skin should start to peel off, remove them and submerge them in ice water

Dry and remove the skin

Cut each one into four pieces and remove the seeds

2

Cut off the ends of each piece to form a rectangle

Line the bottom and sides of the mold with plastic wrap, leaving a 5 cm border

Make a layer of rectangular tomato slices and press it down slightly with your hands

Season with salt and pepper

3

Make another layer with yellow tomatoes

Season with salt and pepper

Repeat the layers until the mold is filled

Cover the top layer with plastic wrap, press it down firmly to make the terrine more compact

Refrigerate for an hour

4

Remove the terrine from the refrigerator and demold it carefully

Stretch

the plastic wrap that surrounds it, and cut it into slices of 2 cm

Gently remove the plastic wrap

If the layers start to separate slightly, reattach them with your hands. Reserve

Mashed Beetroot

In a bowl, macerate beetroot with olive oil

Season with salt and pepper

On individual plates, place some of the mashed beetroot and top it with a slice of terrine

Dust with salt and drizzle with balsamic vinegar around it

Serve.