Chefs recipes: tomato terrine

Among the great chefs recipes we are presenting the “tomato terrine “of the restaurant Pierino Penati in Brianza. One of the recipes with tomato prepared by thechef Theo Penati, son of the owner, is one of the supporters of the tasty dishes of this family restaurant in Viganò in the province of Lecco. Ingredients:

• 40 ripe tomatoes (auburn)
• 10 garlic cloves
• Salt
• Sugar
• Thyme
• Extra virgin olive oil

Ingredients for the "parsley sauce"

• 200g extra virgin olive 'oil
• 150g pine nuts
• 150g parsley
• 550g loin pan
• Salt, pepper

Procedure: Peel the tomatoes, remove seeds; cut into 4, wash and dry. Spread on a baking tray, drizzle with olive oil, garlic, thyme, salt, pepper and sugar. Bake for 1 ½ hours in oven at 100 ° C. Line a bowl with perforated paper and arrange the tomatoes alternating direction. Between a layer and another put "parsley sauce" the mixture with the ingredients listed above. Put to rest the pressed bowl for 4 / 5 hours. Cooking: Cooking with 50% humidity. Note: Serve with warm bread with herbs, green olives, basil oil, and marinated anchovies.