“>Soak the gelatin sheets in a bowl of water.
“>Scald the tomatoes, peel them, seed them and slice them.
“>Heat the tomato juice in a saucepan.
“>Drain the gelatin by squeezing it between the hands and dissolve it in the hot tomato juice, with the sugar.
“>Line a terrine or cake tin with food film.
“>Divide 3 basil leaves (for decoration) then half the tomatoes in the pan.
“>Sprinkle with half of the tomato juice.
Top with green tapenade and spread the slices of black olives on top.
“>Finally, finish with the tomatoes and the remaining juice.
“>Mix the bouquet of basil (book some leaves for decoration) with olive oil and lemon juice.
“>Put the terrine in the fridge at least 4 hours (one night being better).
“>Unmold and gently remove the food film.
“>Decorate with basil and serve with the coulis.
“>There is no need to make the tomatoes disgorge if you seed them and throw the seeds to keep only slices of flesh.
It is essential to use 6 sheets of gelatin and the food film in the mold to be able to unmold the terrine.
Enjoy your meal from
English 
French