Tomato and basil press with aubergine relish and mascarpone

servings 6
60 minutes

Ingredients

Tomato and basil press

  • 11 tomatoes
  • 1 bunch of basil, large
  • 150ml of white wine
  • 30g of sugar
  • 6 gelatine leaves
  • sea salt

Aubergine relish and mascarpone

  • 1 aubergine
  • 1 red pepper
  • 2 banana shallots
  • 1 red chilli
  • 1 garlic clove, large
  • 1 tsp mustard seeds
  • 1/2 tsp mixed spice
  • 2 pinches of chilli powder
  • 225g of muscovado sugar
  • 100g of caster sugar
  • 2 limes
  • 2/3 tbsp of mascarpone
  • 3 tbsp of olive oil

Method

1
Skin 6 of the tomatoes, cut into quarters and de-seed. Place on a wire rack with a sprinkling of sea salt and the basil leaves. Leave somewhere warm to dry out overnight
  • 6 tomatoes
  • 1 bunch of basil, large
  • sea salt
2
To make the tomato water, place the remaining 5 tomatoes in a blender along with the wine and sugar, season and whizz until smooth. Pass through a muslin cloth
  • 5 tomatoes
  • 150ml of white wine
  • 30g of sugar
3
Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the tomato water until warm, squeeze any excess liquid from the gelatine then whisk into the tomato water until dissolved
  • 6 gelatine leaves
4
Layer up the dried tomatoes and basil leaves in a terrine mould and then fill each with the tomato water. Leave to set for at least 3 hours
5
Dice the aubergine into 1-2cm pieces, then finely dice the pepper, shallots, chilli and garlic. Sauté the aubergine, pepper, shallots, chilli and garlic in the oil in a hot pan
  • 1 aubergine
  • 1 red pepper
  • 2 banana shallots
  • 1 red chilli
  • 1 garlic clove, large
  • 3 tbsp of olive oil
6
After 3 minutes, add the mustard seeds, mixed spice, chilli powder and sugars
  • 1 tsp mustard seeds
  • 1/2 tsp mixed spice
  • 2 pinches of chilli powder
  • 225g of muscovado sugar
  • 100g of caster sugar
7
Reduce by half or to the consistency of relish and remove from the heat. Add the zest and juice of the limes
  • 2 limes
8
When plating, fold the relish through the mascarpone. Remove the press from the terrine mould and cut into slices. Serve the tomato and basil press with a quenelle of the relish
  • 2/3 tbsp of mascarpone