Tomato terrine

Paul Wedgwood

Paul Wedgwood

9th December 2015
Paul Wedgwood

Tomato terrine

Tomato terrine


  • Tomato terrine
  • Makes 1 small loaf tin
  • 14 large and very ripe tomatos
  • ½ tsp sugar
  • 35 ml balsamic vinegar
  • Salt and pepper
  • Vodka and chilli jelly
  • 1 bottle tomato juice
  • 3 drops of tobacco sauce
  • 1 red chilli deseeded
  • 2tbsp white wine vinegar
  • 20 ml vodka
  • 1 ½ tsp agar agar
  • Pinch salt and pepper
  • 250 ml vegetable oil placed in freezer for 30 minutes prior to commencing recipe
  • Cucumber consommé
  • 1 cucumbers
  • 3 mint leaves
  • 2 basil leaves
  • ¼ lime juiced
  • Couple of pinches of salt and pepper


Tomato terrine

Score tomatoes and then blanch for a couple of seconds in boiling water, refresh in iced water, peel, quarter and deseed.

Lay on clean cloth to dry

Season with salt and pepper and place in a bowl and pour over balsamic vinegar

Leave for 1 hour and taste, adjust seasoning as required

Line the small loaf tin with cling film leaving plenty overlapped to wrap

Lay tomato’s flat in layers to fill mould and press down firmly and wrap over excess cling film, pierce the top of the film in a couple of places and place in fridge with a heavy weight on top. Chill to set for several hours.

Vodka and chilli jelly

Chop chillies very fine and place in a pan with all other ingredients except agar agar and chilled oil and bring to the boil, simmer for 3 minutes. Strain

Add agar agar and dissolve slowly

Fill a food injector with the jelly mix

Remove oil from freezer

Slowly drip jelly mix into oil to set in small balls

Pass oil and jelly ball through a sieve retain oil for future use and gently rinse off oil from jelly balls.

Cucumber consommé

Put all ingredients into a liquidiser and blitz until smooth

Strain through muslin and season to taste

Refrigerate for use.

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