Tomato Terrine

• 2 kg (4 lbs) ripe tomatoes, blanched and peeled
• 1 tablespoon Maldon sea salt

Cut the tomatoes diagonally into quarters, remove the outside flesh in a clean piece (petal) and reserve 200 g (6½ oz) of the interior pulp for the sauce.

Spread a dishtowel on a tray and arrange the petals in rows with the outside of the tomato facing down. Season the tomatoes with salt and pepper and thyme leaves, and then turn them over and season the other side. The salt will cause