Tomato Summer Pudding
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Have enough tomatoes to overfill the mold you will use
2
Dip into boiling water and peel them
3
Chop roughly and sprinkle with good sea salt and black pepper plus a tiny bit of sugar
4
Pour some passata, a puree of tomatoes, into a large soup plate and season with lemon juice and Worcestershire sauce, and maybe a touch of hot pepper sauce
5
Soak the bread slices briefly in this mixture and line your mold with them, leaving no cracks nor crannies
6
To the tomatoes add as much minced garlic as you fancy, plus a good measure of olive oil and lots of torn-up basil leaves
7
Adjust the seasoning and pour the whole lot into the bread-lined mold
8
Seal the top with more soaked bread
9
Place a receptacle on top with weights (such as cans of food) and leave overnight in the refrigerator
10
Unmold onto a fine dish and surround with goodies-quail eggs, olives, sweet peppers, capers or what you will
11
A bowl of sour cream might be handed around with it, or good homemade mayonnaise