Tomato Terrine with Basil Sauce

Ingredients

• 1 kg fresh tomatoes
• 5 garlic cloves
• 2 tbsp plant oil
• 600 ml Vegetable Broth
• Salt
• Pepper (freshly ground)
• a pinch sugar
• 1 tbsp dried oregano
• 14 sheets white gelatin
• 300 g crème fraîche
• 300 ml whipping cream
• 1 tbsp Lemon Juice
• 30 g pine nuts
• 1 bunch Basil
• 50 ml olive oil
• 30 g grated Parmesan
• 1 tbsp basil

Instructions

1. 1.

   Wash the tomatoes, remove stems, and chop into small cubes. Peel 3 garlic cloves and finely mince them. In a pot heat the oil and sauté the minced garlic for 2-3 minutes. Add the tomato cubes, pour in the broth, and season with salt, pepper, sugar, and oregano. Simmer gently for about 1 hour.

2. 2.

   Meanwhile split the gelatin sheets and soak them in cold water in two separate bowls. Whisk together the crème fraîche and whipping cream, seasoning with salt, pepper, and lemon juice. Melt half of the gelatin in a small pot, add 2 tbsp of the crème mixture, stir, then return to the remaining crème mixture. Mix well and pour into a terrine mold. Chill in the refrigerator for at least 1 hour.

3. 3.

   While the base sets, strain the tomato sauce through a fine sieve and dissolve the remaining gelatin in it. Spread this sauce over the white layer and allow to set for another 1–2 hours. For the basil sauce toast the pine nuts in a dry pan until fragrant, then set aside.

4. 4.

   Peel the remaining garlic. Wash and dry the basil leaves, remove stems, and combine with the toasted pine nuts, garlic, and olive oil in a blender. Blend into a smooth paste, fold in grated Parmesan, and season with salt and pepper. Serve the finished terrine on a plate, garnish with fresh basil leaves, and drizzle with the sauce.