Terrine with basil and tomato sauce

Preparation time: 1 hour. Waiting time: 4 hours. Difficulty: Easy. Cost: Medium Budget

An exquisite entry that can prepare this before!

PREPARING INGREDIENTS
For 6 person (s)

1 kg of tomatoes,
10 cl tomato juice,
1 / 2 teaspoon sugar
15 black olives pitted and chopped,
1 small jar of green tapenade,
6 sheets of gelatin,
1 bunch basil,
5 cl of olive oil
1 lemon.

Soak gelatin in a bowl of water.
Scald tomatoes, peel them, and cut them into strips.
Heat the tomato juice in a saucepan.
Drain the gelatin by pressing the hands and dissolve it in the hot tomato juice, with sugar.
Put the mixture into a mold
Cut 3 basil leaves (for decoration) and half the tomatoes into the pan.
Drizzle half of tomato juice.
Put the green and black olive slices on top.
Finally, end with putting the remaining tomato juice.

For the coulis:
Mix the basil (reserve some leaves for decoration) with olive oil and lemon juice.
Put the terrine in the refrigerator at least 4 hours (overnight is best).
Remove from the ould and gently remove the film food.
Garnish with basil and serve with the coulis.

TIPS AND SUGGESTIONS
No need to parboiling tomatoes and discard the seeds to keep only strips of flesh.
It is essential to use 6 sheets of gelatin and film food in the mold to the earthen unmould.