Cream Cheese and Tomato Terrine
Peel and finely chop the onion and garlic. Heat the olive oil in a saucepan and saute the onion and garlic until translucent. Stir in the tomatoes and simmer over low heat, stirring occasionally for 1 hour. Season with salt and pepper and puree.
Soak 6 gelatin leaves in cold water, squeeze and dissolve in the tomato sauce. Rinse a terrine with cold water. Pour half of the tomato puree into the terrine and refrigerate. Mix together the cream cheese and the cream until smooth.
Soak the remaining gelatin in cold water, dissolve in a saucepan, stir into the cheese mixture, season with salt and pepper. Pour the cheese mixture over the tomato mixture, top with the remaining tomato puree and refrigerate 4 hours. To serve, briefly dip the bottom of the terrine in hot water, invert the mold onto a plate, cut into slices, garnish with basil leaves and cherry tomatoes.