Tornato, Mozzarella and Basil Terrine

• 12-14 large ripe plum tomatoes
• 500 g (18 oz) Mozzarella cheese

Cut to fit a small, deep terrine dish. Hold a tomato upright, stem uppermost, and cut down thick slices off the four sides, leaving a square core in the middle (discard this). This will give you four roughly rectangular 1.5 cm (½ in) thick slices. Cut all the tomatoes similarly. Flatten the slices gently under the palm of your hand and trim into neat rectangles.

Cut into similar slices,