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Receta Tomato Summer Pudding
by Global Cookbook

Tomato Summer Pudding
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Ingredientes

  •     Fresh plum or possibly vine ripened tomatoes
  •     Sea salt to taste
  •     Freshly-grnd balck pepper to taste
  •     Sugar
  •     Tomato passata
  •     Lemon juice
  •     Worcestershire sace
  •     Warm pepper sauce
  •     Stale Italian bread, de-crusted and sliced
  •     Chopped garlic
  •     Extra-virgin extra virgin olive oil
  • 1 lrg bunch fresh basil

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.