Tomatoes and mozzarella go together. Japanese dressing, well not at first thought, though it really ties the already compatible into a gustatory bond. We made another single tomato terrine, I cannot wait till I have a rainbow of tomatoes on hand to see what colors and flavors we can press together. Yet, for this first assemblage of ingredients the results were formidable. In seasoning the tomato fillets we used an aged balsamic vinegar, Tasmanian pepper and salt. The Tasmanian peppers flavor characteristics imparted the flavor of basil into a tomato which had not even crossed basil's path.
We then rolled out some buffalo mozzarella and cut it into a square. The rolling of the mozzarella broke down
its structure so that is resembled a silken tofu rather than a dense mozzarella. We then dressed the terrine and the mozzarella with a blend of olive oil, sesame oil, soy-ginger juice and Blis Elixir. Finally we topped the dish with young dill and parsley leaves.
Upon further contemplation, I believe a variety of tomatoes in the terrine will add to the dish. Similarly I think a few shaved jalapenos and sliced scallions will really make the tomato and mozzarella flavors pop. And one other thought on the subject, some beautiful tuna or hamachi would not be all that bad integrated into the dish as a whole. Of course, for now the dish stands, well digests.
