We continue to work with the compression of tomatoes and look at the many possible dishes which are inspired by this process. As we discussed earlier, I had wanted to use a variety of tomatoes which we could then assemble as a compressed terrine. I was finally able to procure several different colored and textured tomatoes with which we could work with. The layers of tomatoes are interspersed with basil leaves, salt and pepper. The whipped topping for the terrine is tomato water derived from all the insides of the tomatoes which compose the terrine. As for the final element of the dish, we grated mojama, cured tuna loin, to add an intense meaty, salty, briny essence. A drizzle of olive oil and some concentrated vinegar act to accent the three main components.