Tomato Terrine with Baby Vegetables and Tomato Oil

Name: Tomato Terrine with Baby Vegetables and Tomato Oil
Yield: Serves 4
Ingredients: 2 Baby turnips, blanched; 8 Baby fennel, trimmed and blanched; 8 Broad beans, shelled and blanched; 4 Baby globe artichokes, prepared and cooked; 8 Baby beetroot, cooked and peeled; 8 Baby leeks, trimmed and blanched; 4 White asparagus spears, peeled and blanched; 4 Green asparagus spears, peeled and blanched; Chive tips; Picked tarragon leaves; 20ml Tomato oil; 20ml Extra virgin olive oil; 4 Cherry tomatoes; 12 Slices black olive; Baby basil leaves; Picked chervil leaves; ¼ Cucumber, peeled and de-seeded; ½ Red capsicum, halved and de-seeded; 1 Garlic clove, peeled; ½ Small Spanish onion, peeled; 10ml Basil oil; Salt; Freshly ground pepper; 250g Vine ripened tomatoes, cored, halved and de-seeded; 50ml Tomato water, released from the tomato confit; 50ml Tomato water, released from the tomato confit; 4 Vine ripened tomatoes, blanched, quartered and de-seeded.; 8 Baby carrots, peeled and blanched; 6 sprigs fresh basil; 15ml Sherry vinegar A dash of Tabasco sauce to taste

Preparation info

Serves
4

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Tomato Confit

650g Tomato confit
25ml Extra virgin olive oil

Starter
Spicy
Gluten-free

Method

A 750ml terrine takes 650g tomato confit for which 8kg Roma tomatoes is required. By the time they have