Tuscan Tomato Pate

 

Ingredients

 

Serve 4

• 1 clove garlic, finely chopped

• 7 tbsp extra-virgin olive oil

• 7 oz/200 g peeled plum tomatoes, coarsely chopped

• 4 springs basil, torn

• salt and freshly ground black pepper to taste

• 8 oz/250 g day-old bread, cut into small cubes

• 3 tomatoes, finely chopped

• 3 tbsp water

• 1 tsp agar-agar

• 1 small bunch basil, torn, to garnish

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Method:

1. Sauté the garlic in 4 tbsp of oil in a large saucepan over low heat for 2 minutes.

2. Add the 7oz/200 g of tomatoes and half the basil. Season with salt and pepper. Cook for about 15 minutes, or until reduced by half.

3. Remove from the heat and mix in the bread. Lien an 8x9 inch (20x30cm) baking pan with waxed paper.

4. Pour the tomato mixture into the prepared pan. Cover with plastic wrap (cling film) and refrigerator for 30 minutes.

5. Process the remaining 3 tomatoes with the remaining oil, 2 tbsp of water, the rest of the basil, salt and pepper until smooth.

6. Pour into a small saucepan and warm over low heat. Add the agar-agar and continue to cook, stirring constantly for 5 minutes. Remove from the heat and let cool. Pour the tomato and agar-agar sauce over the chilled tomato mixture. Refrigerate for 30 minutes.

7. Turn on the broiler (grill) to the high setting. Turn out the pate and slice into squares. Broil for 2-3 minutes. Transfer to a serving dish and garnish garnish with remaining basil.