Tomato terrine with eggs

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Tomato terrine with eggs

Tomato terrine with eggs

Tomato terrine with eggs
Tomato terrine with eggs

Number of people

2 kg of tomato olives or Roma

10 eggs

2 onions

1 sprig of thyme

1 clove of garlic

1 bunch of basil

Olive oil



Preparation: 30 min
Cooking time: 40 min
Step 1
Peel the tomatoes: immerse them in boiling water for a few minutes and then cool them in cold water, they will peel easily.
Step 2
Cut the tomatoes into pieces.
Step 3
Melt the chopped onions in the oil, add the crushed garlic, thyme, tomatoes, salt and pepper.
Step 4
Cook gently until the mixture is dry and candied. There must be no more liquid left.
Step 5
Preheat the oven to 180°C (thermostat 6).
Step 6
Beat the eggs, add the chopped basil and then the tomato paste. Pour the mixture into a buttered terrine or cake pan.
Step 7
Bake in a double boiler in the oven for about 40 minutes, extend the cooking time if the mixture is not completely set.
Step 8
Serve the warm or cold terrine, unmoulded or not, with a salad or basil vinaigrette sauce.
I add my grain of salt

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