12 slices white bread (crusts removed)
10 plum tomatoes (blanched and peeled)
2 shallots (diced)
1 clove garlic
Salt and pepper
Fresh tomato coulis
Soak the bread in the tomato coulis then line dariole moulds. Sweat off shallots and garlic in the olive oil add the tomatoes and cook over a low heat for 20 minutes. Add the sherry vinegar and season.
Cool fill darioles with the tomato press lightly and serve with black olive mayonnaise and roasted peppers.