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1
For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
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2
Chop tomatoes and set aside.
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3
Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
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4
Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
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5
Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
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6
Remove and discard bay leaves; stir in sun-dried tomatoes.
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7
Cover and chill at least 2 hours.
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8
For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
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9
Add parmesan and pesto; beat until smooth.
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10
Set mixture aside.
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11
Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
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12
Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
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13
Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
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14
Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
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15
Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
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16
Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
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17
Chill at least 8 hours or up to 3 days.
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18
To serve: Invert terrine onto a serving platter, peel off plastic wrap.
