Striped Pepper Terrine with Tomato Vinaigrette

1 loaf pan of about 1 liter capacity, for six to eight people.

Grind the tomatoes in a hand mixer, seasoning with salt, pepper and sugar. Drain in a sieve or a dish, collecting the juice.

Mix the juice of the mixed tomatoes with garlic-olive oil and with the bell pepper juice – it should be 300 milliliters. Let the soaked gelatine melt in it.

Line a loaf pan with plastic wrap, pour in a millimeter-thin mirror at the beginning and set in the refrigerator. Later, alternately layer the bell pepper strips in their colors decoratively in a mold, evenly distributing each time from the gelatinous bell pepper juice between them.

If you do not want to give up meat completely, put narrow slices of cooked ham between the layers. When the mold is filled, there should also be a narrow, closed layer of bell pepper juice on the surface. Cover with foil, place the mold to cool until the next day. To serve, loosen everything together from the mold, cut the terrine into slices barely the thickness of your finger, and arrange on plates.

For the salad dressing, stir a few tablespoons of the solids from the mixed tomatoes with the remaining garlic oil and bell pepper juice, a few drops of vinegar and balsamic vinegar, and season with salt, pepper, and a dash of sugar. Cut basil into tender strips and mix in. Add a dab of each to the paprika.

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