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Ingredientes
- Â Â Fresh plum or possibly vine ripened tomatoes
- Â Â Sea salt to taste
- Â Â Freshly-grnd balck pepper to taste
- Â Â Sugar
- Â Â Tomato passata
- Â Â Lemon juice
- Â Â Worcestershire sace
- Â Â Warm pepper sauce
- Â Â Stale Italian bread, de-crusted and sliced
- Â Â Chopped garlic
- Â Â Extra-virgin extra virgin olive oil
- 1 lrg bunch fresh basil
Direcciones
- Have sufficient tomatoes to overfill the mold you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and black pepper plus a tiny bit of sugar.
- 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 warm pepper sauce. Soak the bread slices briefly in this mix and line your mold with them, leaving no cracks nor crannies.
- To the tomatoes add in as much chopped garlic as you fancy, plus a good measure of extra virgin olive oil and lots of torn-up basil leaves. Adjust the seasoning and pour the whole lot into the bread-lined mold. Seal the top with more soaked bread. Place a receptacle on top with weights (such as cans of food) and leave overnight in the refrigerator.
- Unmold onto a fine dish and surround with goodies - quail Large eggs, olives, sweet peppers, capers or possibly what you will. A bowl of lowfat sour cream might be handed around with it, or possibly good homemade mayonnaise.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 217g | |
| Calories 265 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.58g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 417mg | 17% |
| Potassium 324mg | 9% |
| Total Carbs 56.01g | 15% |
| Dietary Fiber 3.6g | 12% |
| Sugars 18.19g | 12% |
| Protein 8.71g | 14% |
