English Tomato and Burnt Red Pepper Terrine

English Tomato and Burnt Red Pepper Terrine served on a white plate with a piece of crusty bread
  • 10 servings
  • 180 minutes to prepare
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  • 1.5kg English tomatoes
  • 4 red peppers
  • 4 mozzarella balls
  • 20 basil leaves
  • 1tsp salt
  • 2 leaves of gelatine or 3tsp of veggie gel
  • 2tbsp extra virgin olive oil
  • 1tbsp white wine vinegar
  • For the stock
  • 1 carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 garlic clove, peeled
  • Stalks from the basil
  • 1 shallot, peeled
  • 5 peppercorns
  • 2pints water


You will need 2 x 2ltr loaf tins one tin lightly greased and lined with cling film, try to iron out as many creases in the cling film as you can and make sure to leave a 5cm overhang around the edge.

Pre-heat your oven to 220*c / gas 6.

Place the peppers onto an oven tray, brush all over with a little olive oil and cook in the hot oven until charred on the shin. Remove from the oven and place into a freezer bag.

Cut all the tomatoes into 1cm slices, keeping the ends to pop into the stock. Catch any juices that are on the board and keep in a small bowl. Place all the slices of tomato onto a tray in a single layer and season with a little salt.

Place the ingredients to make the stock into a saucepan along with the ends of tomato and cook until reduced by 3/4, Strain into a jug.

Once the peppers have cooled, pour any juice that comes from them into the little bowl of reserved tomato juice. Place the gelatine into the tomato and pepper juice and leave for 5 minutes until soft. Pour the gelatine and juices into the hot stock and mix until dissolved, leave to one side.

Peel the peppers and remove any seeds. Cut the mozzarella into thin slices. In another small bowl mix the extra virgin olive oil with the white wine vinegar and set aside.

Take your lined loaf tin and place two layers of the sliced tomato, some of the roasted pepper, some of the basil leaves and mozzarella cheese. Drizzle a little of the olive oil dressing, followed by some of the stock, pressing gently so no air caps. Repeat the layers in no particular order until all of your ingredients are used up. Fold over the cling film and place onto a small tray. Place the second loaf tin on top, pop a couple tins in to weigh the terrine down, don’t worry if some of the juices seep out. Leave in the fridge for at least 6 hours or preferably overnight.