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- 10 flat-leaf parsley sprigs
- 3 fresh bay leaves (or 1 dried)
- 6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled
- 1 teaspoon kosher salt plus more for seasoning
- 1 1/2 tablespoons unflavored gelatin
- 1/4 cup thinly sliced chives plus more
- 2 teaspoons red wine vinegar
- Nonstick vegetable oil spray
Bring first 8 ingredients and 3 cups water to a boil in a large saucepan. Reduce heat to medium and simmer until stock yields 1 1/2 cups, about 15 minutes. Set a fine-mesh strainer over a large measuring cup. Strain stock, discarding solids. Cover; keep hot.
Set a fine-mesh strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Place wedges, cut side up, on a work surface. Cut away seeds and pulp from tomato and transfer to strainer. Place filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 teaspoon kosher salt. Pat tomatoes with more paper towels. Let stand for 30 minutes.
Press on seeds to yield 1/2 cup tomato juice. Sprinkle gelatin over juice; let stand for 10 minutes to soften. Add to hot stock; whisk vigorously to dissolve gelatin. Stir in 1/4 cup chives, vinegar, and kosher salt to taste.
Spray 1 loaf pan with nonstick spray; line with plastic wrap, allowing for a 3" overhang on each side. Smooth plastic to remove wrinkles. Pour 1/2 cup stock into pan. Chill until set, about 40 minutes. Arrange 1 layer of tomatoes in pan, pressing down gently, then drizzle 2 tablespoons stock mixture over. Repeat layering with remaining tomatoes and stock. Pour remaining stock over to fill pan. Cover terrine with plastic wrap. Place on a small rimmed baking sheet.
Place second loaf pan on top of terrine. Weigh down terrine by placing 2-3 small canned goods in top pan (some of liquid mixture in bottom pan may spill out). Chill terrine until set, about 6 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
Uncover terrine; invert onto a platter. Remove pan and plastic wrap. Slice terrine; transfer to plates. Drizzle with oil and sprinkle with chives and sea salt.
Nutritional ContentOne serving contains: Calories (kcal) 71.0 %Calories from Fat 29.7 Fat (g) 2.3 Saturated Fat (g) 0.3 Cholesterol (mg) 0 Carbohydrates (g) 8.9 Dietary Fiber (g) 1.7 Total Sugars (g) 5.3 Net Carbs (g) 7.2 Protein (g) 2.8 Sodium (mg) 213.6Reviews Section
Organic Heirloom Tomato and Basil Terrine With Basil Oil and Balsamic Glaze
4 1/2 pounds Roma tomatoes chopped
1 1/2 tablespoons kosher salt
4 sheets of gelatin or 1 envelope of Knox unflavored gelatin
1 teaspoon sugar
1 tablespoon champagne vinegar
10 medium heirloom tomatoes such as red Brandywine
1 1/2 pounds of fresh mozzarella
20 - 25 large basil leaves
Sprinkle kosher salt over chopped Roma tomatoes and toss. Wrap tomatoes in cheese cloth and tie with a heavy duty string. Hang over night over a bowl to collect tomato juice you will need one cup of tomato juice. Reserve tomato pulp for another use.
Stir gelatin powder directly into the tomato juice and let it sit for 5 minutes. If using gelatin sheets, soften in 2 cups of cold water for 5 minutes. Remove sheets from cold water and stir into 1 cup of tomato water.
Heat tomato juice over low heat to dissolve gelatin. Add the sugar and vinegar. Simmer for about 2 minutes to blend the flavors and cool.
Chill the fresh mozzarella in the freezer for about 10 minutes to firm up the cheese for ease in slicing. Slice heirloom tomatoes into quarters and cut thin slices lengthwise. Thinly slice the chilled cheese. Remove excess moisture from tomatoes and cheese by patting the slices with paper toweling.
Line a terrine or mold (9 1/4 by 4 by 2 3/4 inches) with plastic wrap. Spread just enough of the tomato gelatin to cover the bottom of the mold, about 2 tablespoons. Neatly lay thinly sliced tomatoes along the bottom of the mold, again spread a thin layer of tomato gelatin over the sliced tomatoes. Continue the next layer with the sliced mozzarella, top with another thin layer of tomato gelatin. Follow with a layer of basil leaves. If basil leaves do not lay flat gently slice leaves half way down the middle so the leaf can lay flat. Top with another layer of tomato gelatin. Continue the above pattern until the top of the mold is reached. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
To serve: remove plastic wrap and invert terrine on a plate. Cut into 1/2" slices and drizzle basil oil and balsamic glaze around slices and serve.
Tomato-Goat Cheese Terrine
- Quick Glance
- Quick Glance
- 1 H
- 9 H, 30 M
- Serves 8
- 2 heads garlic, separated into cloves but not peeled
- 1/2 cup extra-virgin olive oil
- 6 medium yellow tomatoes
- 6 medium red tomatoes
- 1/4 cup milk
- One 1/4-ounce package powdered gelatin
- 13 1/2 ounces fresh goat cheese
- 2 cups arugula leaves
- 1 cup basil leaves
- 1/4 cup fresh lime juice
- 1 tablespoon balsamic vinegar
Preheat the oven to 350°F (175°C).
Rub the garlic cloves with 1 tablespoon of the olive oil. Wrap them in foil and roast for about 35 minutes, until softened. Let cool, then peel the garlic cloves and slice them.
Meanwhile, bring a large pot of water to a boil. Fill a large bowl with ice and water. Core the tomatoes and cut an X in the bottom of each. Add 3 of the tomatoes at a time to the boiling water and blanch for about 15 seconds, until the skin at the X starts to loosen. Remove with tongs or a wire skimmer and immediately plunge into the ice water to cool briefly drain. Peel the tomatoes and cut them into quarters. Put 12 red tomato quarters and 12 yellow tomato quarters in a small bowl for the salad. Add half the sliced garlic, cover, and refrigerate. Slice the pulp and seeds from the remaining tomato quarters, leaving only the flesh. Put 1/4 cup of the seeds and pulp for the salad dressing in a separate small bowl cover and refrigerate. Discard the remaining pulp. Transfer the tomato flesh to another bowl and add the remaining sliced garlic set aside for the terrine.
Put the milk in a small saucepan, sprinkle the gelatin over it, and let stand for 5 minutes to soften the gelatin. Bring the milk to a simmer over low heat, whisking until the gelatin has dissolved. Transfer to a medium bowl add the goat cheese, and whisk until well blended.
Line an 8 1/2 X 4 1/2-inch loaf pan with plastic wrap, leaving a 4-inch overhang on each long side. Lay 2 or 3 arugula leaves lengthwise down the center of the bottom of the pan. Add half the remaining arugula and half the basil to the tomatoes, tossing to mix. Spread one quarter of the goat-cheese mixture in the bottom of the loaf pan. Cover with one third of the tomato mixture. Spread with another layer of goat cheese and top with half the remaining tomatoes. Repeat one more time and finish with a layer of goat cheese. Fold the plastic wrap over the top to cover the terrine. Refrigerate for at least 8 hours, or up to 12 hours.
Just before serving, in a medium bowl, whisk the remaining 1/4 cup plus 3 tablespoons oil with the lime juice, balsamic vinegar, and the refrigerated tomato pulp. Add the refrigerated tomatoes and garlic. Stir gently to coat. Coarsely chop the remaining arugula and basil and add to the salad, stirring gently to mix.
To serve, peel back the plastic wrap from the top of the terrine, invert it onto a cutting board, and remove the plastic wrap. Cut into eight 1-inch slices. Serve the salad alongside the terrine.
Antipasto Terrine with Provolone, Pesto and Tomato
I know, I know, It’s been a while. I feel like a broken record saying this every time I manage to find the time to post. This time, I have an excuse… there has been a LOT going on with my food photography business. If you feel like hearing more about it, head over to the Chew Town Instagram highlights called “Studio Tour”. Because I have moved my photography and styling business out of our home and into a COMMERCIAL SPACE! I’m proper adulting now. Although I do have a 3 year old and an investment property, but that didn’t really feel like adulting for some weird reason.
Signing a commercial lease, now THAT’S adulting. Taking serious financial risk and committing to a multi year lease agreement that absolutely requires you to make money is taking things to the next level and it is frightening. It’s also the reason I’m somewhat sporadic in my posting. Sure, I’m cooking and shooting every week, but it’s for clients and I’m often so busy, I don’t get time to make things for fun.
Today, I actually made something for fun! This was a recipe request from a dear friend who lives in another state. She sent me a picture of a half eaten anitpasto platter the other night with the words “Can you identify something delicious for me?… I would love to make it”. She was at a gathering with friends and a wonderful savoury creamy antipasto terrine wrapped in cheese was on the platter with other meats, cheeses, dips and olives. After exchanging messages back and forth, I had her taste it a few more times and answer a myriad of questions I threw at her until I decided on what it was and how to develop the recipe for her having never tasted it myself. It had Italian flavours so I was confident I could work it.
My searching of the Italian language recipe sites yielded nothing, so I figured either I wasn’t using the right Italian words for the recipe, or it was a hybrid dish created outside of Italy but using Italian flavours. Either way, I came up with a recipe and sent her a first draft that night.
I then got to work this week testing the recipe and here it is, our antipasto terrine with layers of pesto, sun dried tomato & capsicum and cream cheese all encased in provolone. There is no actual cooking involved, just three different mixtures made using the food processor and then layered together in a loaf pan or cake pan lined with provolone cheese. You then place it in the freezer until it sets completely hard, then pop it on your platter and bring it to room temp before serving.
It is seriously delicious and the perfect accompaniment to a charcuterie board. The best bit is if you don’t eat all of it, just wrap it up and store it in your freezer until your next set of guests drop in (if that even happens anymore thanks to the global situation). Or, do what we plan to do and cut it into smaller portions, freeze and have it on a few consecutive Saturday nights at home with some wine while the kid is asleep.
Antipasto Terrine with Provolone, Pesto and Tomato
Tomato Capsicum Layer
Cream Cheese Layers
Combine the basil and pine nuts in a food processor and pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. After adding the oil, turn the food processor off and scrape down the sides with a rubber spatula. Add the grated cheese, cream cheese & freshly ground salt and pepper to taste and pulse again until just blended. Transfer to a mesh sieve and place over a bowl to drain while you prepare the other layers.
Combine the sun dried tomatoes & roasted capsicums in a food processor and pulse until the consistency is finely chopped (not pureed). Add the cream cheese and pulse a few times until combined. Season with salt and pepper, to taste and set aside.
Combine the cream cheese, oregano, garlic, lemon zest, salt and pepper in a food processor and blend until completely combined then set aside.
Line a 1.2L loaf tin (or other 1.2L cake tin) with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the tin with the remaining provolone, overlapping the slices. Spread some of the cream cheese mixture over the cheese slices lining the tin. Top with the pesto mixture and then half of the remaining cream cheese mixture. Top this with the sun dried tomato mixture, then the all the remaining cream cheese mixture.
Cover the top with the reserved provolone cheese slices and then bring the edges of the plastic wrap up over the terrine and secure. Set in the freezer until firm.
When ready to serve, remove the plastic wrap from the top, invert on to a serving dish and let come to room temperature. Serve with toasted crisp bread or crackers.
Eggplant and tomato terrine
“From the traditional to the modern end of the Italian food spectrum. The tomatoes must be perfect – ripe and red and free of water. There is nothing to the rest of it, really, but it looks sensational. Recipe quantities will have to be adjusted depending on the size of the terrine mould you use, as well as the size, quality and substance of the tomatoes. In the restaurant we have served this terrine with a simple rocket salad and quickly seared tuna, cut into neat slices. Otherwise it is lovely as it is, with a good bruschetta or some buffalo mozzarella on the side. The quantities given are enough for 2 when made in a large ramekin.”
olive oil, for frying
1 eggplant, peeled and cut into 5 mm slices
6 ripe red tomatoes, peeled, halved and seeded
5 basil leaves
1 leaf gelatine
20 ml vegetable stock, warm
Heat the olive oil in a heavy-based pan and fry the eggplant on both sides until lightly golden. Remove from the pan and drain on kitchen paper.
Arrange the tomatoes on kitchen paper for an hour or so to drain away as much moisture as possible.
Line a terrine mould up the sides with the eggplant. Next, fill the mould with layers of tomato and basil leaves, salting each layer lightly as you go.
When you reach the top of the mould, dissolve the gelatine in the warm stock and pour over the tomatoes. Cover with more slices of eggplant.
Weight the terrine and refrigerate for a few hours. Cut into slices to serve.
Tomato Terrine - Recipes
Grilled Vegetable Terrine
2 red peppers (quartered and seeded)
2 yellow peppers (quartered and seeded)
2 zucchini (sliced lengthwise)
1 eggplant (sliced lengthwise)
1 garlic clove (finely chopped
1 tbsp white wine or red wine vinegar
Line a baking sheet with parchment paper.
Place the peppers on the baking sheet, skin side up, put them on the upper rack of your oven, turn on the broiler and broil them until their skin has turned black. You'll will only be able to easily peel the skin off the flesh with your fingers, once it has burnt completely. Just make sure to let the peppers cool down for a few minutes before you start peeling, otherwise you'll burn your fingertips.
Sprinkle salt over the eggplant slices and let them sit for about 20-30 minutes. The salt draws out the excess water of the eggplant, which normally makes it mushy and unappetizing.
Once enough drinking water has been "sweated out" pat slices dry with paper towel.
Just like the peppers, place the egg, herb slices on a parchment paper covered cooking sheet, brush the top sides with some olive oil and broil until golden brown.
Then do the same thing with the zucchini slices.
In a pan, heat up 2 tbsp of essential olive oil. Add onion bands and garlic clove and sauté until onions are translucent.
Add tomato paste and both vinegars, and cook for about five minutes.
Slightly grease a bread pan (or even better: a terrine pan) with some vegetable oil. Line with plastic wrap and allow the plastic wrap to hang over the edge of the pan.
In a saucepan, warm up the tomato juice. Add the gelatine and stir until dissolved.
Cover the bottom of the bread skillet with a thin layer of the tomato juice.
Now start layering the vegetable slices and onion-raisin mix.
It doesn't really matter in which order you place the vegetables in the pan. But it'll probably be best to start off and finish with the peppers and have the onion-raisin mix be in the middle.
Make sure to always pour a little bit of the tomato juice on top of each new layer. You can also press each coating down with your hands so that the juice spreads evenly and gets into every corner of the skillet.
In between season with sodium and pepper.
After you place the last vegetable layer together with the others put the remaining tomato juice over it.
Chill in the refrigerator for a couple of hours or overnight, until gelatine has set.
By pressing a big plate on the top of the bread pan, turn the Turin upside down.
Remove the pan and the plastic material wrap.
Decorate with basil leaves and serve!
I served my train with a yoghurt sauce I quickly made the next day. I just mixed yoghurt with some heavy cream, stirred in some finely grated cucumber and chopped mint, and seasoned with salt, pepper and a bit of sugar.
Mozzarella TerrineClick to add
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This terrine uses that classic combination of mozzarella, tomato and basil and can make a great alternative to the traditional salad as a first course or light lunch.
- 400g red pepper (3)
- 925g mozzarella balls (7)
- 750g big tomatoes (5)
- 15g fresh basil leaves
- 3 tablespoons of olive oil
- about 6 tablespoons of salad dressing
Preparation Time: 45 minutes (+ 6 – 24 hours setting time)
Cooking Time: n/a
- Preheat the oven to 200°c.
- Cut the top off each of the red peppers, remove the pith and seeds and stand them up on a baking tray. Then rub 1 tablespoon of the olive oil onto each red pepper and season them with salt.
- Put the peppers into the oven for 25 minutes.
- While the peppers are roasting, cut the mozzarella into ½cm thick slices and put them in a single layer between pieces of kitchen towel to remove some of the liquid from them. Do exactly the same with the tomatoes.
- When the red peppers are cooked, remove them from the oven, put them into a bowl, cover it with cling-film/plastic-wrap and allow them to rest for at least 5 minutes, or until they are cool enough to handle. (This steams the skin away from the flesh, making it much easier to remove.)
- Peel the skin off the red peppers and cut them into quarters. Remove the mozzarella and tomato from between the kitchen towel.
- Lightly oil the inside of a terrine or bread tin and then line it with 3 pieces of cling-film/plastic-wrap, making sure it is smooth and pressed into all the corners. Leave an amount of cling-film/plastic-wrap hanging over the side of the dish equal to the width of the dish.
- Make a layer of the mozzarella slices in to bottom of the tin. . then make a layer of the tomato slices and pour over 2 tablespoons of the salad dressing. Then make a layer of the basil leaves. . and then put on a layer of the red pepper slices.
- Keep layering until you have either filled the tin or run out of ingredients. You should aim to finish with a layer of mozzarella. When it is complete fold the excess cling-film/plastic-wrap over the top and seal it down.
- Ideally, find a brick the same width and length as your dish, wrap it in cling-film/plastic-wrap and put it on top of the terrine. If you don’t happen to have any bricks lying around, you could use anything flat and heavy that will fit on top of the terrine, pressing it down. Another bread tin with some cans of beans inside or a gold bar will work equally well.
- Place the whole set up on to a baking tray, pierce some holes in the cling-film/plastic-wrap at the edge of the terrine (to release the pressure and allow the excess liquid to escape) and put it into the fridge for at least 6 hours, 24 hours is better.
- Remove it from the fridge, turn the terrine out onto a chopping board and cut slices through the cling-film/plastic-wrap. Put the slice onto a plate, remove the cling-film/plastic-wrap and serve. We served it with some red chicory leaves, a sprig of basil and some extra salad dressing.
Can it be frozen? No.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.
Terrine of Heirloom Tomato
Save the inside and place the petals on paper towels.
Take 1/3 of the tomato pulp, fennel, garlic, fennel seed, coriander seed, black pepper corn and pulse in a Robocop.
After blending put in a cheesecloth and strain in a china cap for at least two to three hours.
To make aspic, measure out one-half quart tomato water and bloom 8 gelatin in cold water.
Warm the tomato water and add the warmed gelatin.
Season with salt and pepper.
Line terrine mold with plastic wrap, covering all sides.
Put a little of the tomato water in the terrine, and then start to layer the tomato petals in, alternatiing colors of tomato (trim the sides into squares or rectangles so that the tomatoes fit exactly together), seasoning as you go, until you reach the top of the terrine.
Place a piece of cardboard or wood that will fit into the terrine on top.
Press lightly so that the tomatoes press together, and the extra amount of aspic can escape.
Weight and place in the refrigerator overnight.
To make the PastilleCut both pieces of cheese into strips 3 inches long, by 1/4-inch wide, and 1/8-inch thick.
Place one piece of fumaison on top of one piece of mozzarella.
Lay one sheet of phyllo dough on parchment paper, and brush with warm clarified butter.
Generously sprinkle with parmesan then add another sheet of phyllo repeat two more times.
Cut the phyllo into rectangles measuring 6 inches by 4-1/2 inches.
Put the cheese on one end and roll it up.
To finish, brush with clarified butter, and sprinkle with celery salt and smoked paprika.
To make the SorbetBeat the basil leaves on a cutting board and bruise them with a baine buree miere.
Mix the glucose, simple syrup, basil and olive oil, warm slightly to infuse the flavors.
Press this mixture through a chinois, into a bowl containing the crème fraiche and fromage blanc.
Mix well with a whisk, pour into ice cream machine, and turn until desired consistency.
Pour into plastic container and freeze.
To make Piquillo sauceBlend all in a vita prep and pass through a chinois.
To make the Pesto SauceBlend all ingredients in a vita prep (except for the mayo).
Fold the blended mixture into the mayo.
PlatingCut the terrine into 1/2-inch slices.
Brush olive oil over the top of the terrine and sprinkle with fleur de sel and pepper.
Bake the pastilles for 3 to 4 minutes in a 350 degree oven.
Place a line of harissa sauce and then next to it put a line of basil sauce.
Using a comb, push the sauce across the plate.
Arrange the terrine, pastilles, and a small pile of Parmesan cheese on the plate.
Terrine of Tomatoes With Tarragon
Inspiration for third-place Top Tomato 2009 winner Lloyd Ronick's elegant appetizer came by way of an old cooking series called "Great Chefs of the World" that ran on PBS. The Rockville resident jotted down notes as he watched a terrine being made, and over the years he refined and adjusted ingredients and amounts to his taste.
The result is a creamy and smooth terrine with rich tomato flavor. Sometimes Ronick likes to pour the terrine mixture into individual martini glasses. Just before serving, he spreads a thin layer of guacamole on top for color and flavor contrast.
Serve slices of the terrine with dressed salad greens.
Make Ahead: The terrine needs 8 hours' refrigeration to set up. It can be made a day in advance.
Servings: 6 - 8
Heat the oil in a medium saute pan over medium heat. Add the celery and onion cook, stirring occasionally, for about 5 minutes, until softened but not browned.
Add the tomato wedges and stir to incorporate cover and cook for 15 minutes, stirring once or twice to break up the tomatoes, then uncover and cook for 10 minutes, so that some of the tomatoes' moisture evaporates. (But if the tomatoes look too dry during the last 10 minutes of cooking, put the lid back on the pan.)
Pass the mixture through the fine disk of a food mill, or press it through a fine-mesh strainer into a medium bowl. Discard the solids. Return the strained mixture to the pan reduce the heat to medium-low and stir until heated through. The consistency should be that of tomato sauce add water as needed if it is too thick, or cook longer if it is too thin. Remove from the heat.
Combine the gelatin and hot water in a small bowl, stirring until dissolved. Let it sit while you use a whisk to whip the cream in a separate bowl, until it is slightly thickened.
Add the tarragon, dissolved gelatin and whisked cream to the tomato mixture in the pan stir to incorporate. (There should be about 4 cups total.) Season with salt and pepper to taste.
Pour the mixture into a 4-cup-capacity terrine or gelatin mold. (Alternatively, the mixture can be divided among martini glasses.) Refrigerate for 8 hours, or until set.
When ready to serve, carefully run a knife around the inside edge of the terrine or mold. Immerse the bottom of the terrine or mold in a large bowl or a sink filled with a few inches of hot water for 30 seconds, then place a plate over the top. Invert so the terrine unmolds onto the plate.
Cut into slices to the desired thickness transfer to individual salad plates. (Or place the filled martini glasses on individual plates.) Serve chilled.
Arugula, Tomato, and Goat-Cheese Terrine
Preheat oven to 350 degrees. Place garlic on a piece of parchment paper -- lined aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose, and roast until soft, about 35 minutes. Remove from oven, and let cool. Peel, slice, and set aside.
Meanwhile, bring a large pot of water to a boil. Prepare an ice bath. Core tomatoes, and cut an X in the bottom of each. Working in batches, blanch tomatoes until skin begins to loosen at the X, about 15 seconds. Remove, and plunge into ice bath to cool drain.
Peel tomatoes, and cut them into quarters. Place half of the red and half of the yellow tomatoes in a medium bowl for the salad. Add half of the sliced garlic, cover, and refrigerate.
Remove seeds and pulp from remaining tomatoes, leaving only the flesh. Measure 1/4 cup of the seeds and pulp cover and refrigerate for salad dressing. Discard remaining pulp and seeds. In a medium bowl, combine seeded tomatoes and remaining garlic. Add 1 cup arugula and 1/2 cup basil, and stir to combine set aside for terrine.
Place milk in a small saucepan, and sprinkle gelatin over it. Let stand for 5 minutes to soften. Bring milk to a simmer over low heat, whisking until gelatin has dissolved. Transfer to a medium bowl. Add goat cheese, and whisk until well blended.
Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap leaving a 4-inch overhang on long sides. Place 2 or 3 arugula leaves lengthwise in prepared pan. Spread one-quarter of the goat-cheese mixture in the bottom of the pan. Cover with one-third of the reserved tomato mixture. Repeat layering twice. Top with remaining goat cheese. Fold plastic over terrine to cover. Refrigerate for at least 8 and up to 12 hours.
Right before serving, in a small bowl whisk remaining 7 tablespoons oil with lime juice and vinegar. Add reserved tomato pulp and seeds. Pour over reserved refrigerated tomatoes, and stir gently to coat. Coarsely chop the remaining 1 cup arugula and 1/2 cup basil, and add to salad, stirring gently to combine.
To serve: Peel back the plastic wrap from the terrine, and invert onto a cutting board. Remove plastic wrap, and discard. Cut terrine into eight 1-inch-thick slices. Transfer to plates, and serve immediately with salad.