Free Recipe Tomato Summer Pudding
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Tomato Summer Pudding Recipe
Fresh plum or vine tomatoes
Salt
Black pepper; freshly ground
Sugar
Tomato passata
Lemon juice
Worchestershire and tobasco
-pepper sauces
Good stale italian bread;
-decrusted and sliced
Garlic cloves
Virgin olive oil
1 lg Bunch fresh basil
Tomato Summer Pudding Preparation
Have enough tomatoes to overfill the pudding basin you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and pepper and a tiny bit of sugar. Pour some passata into a large soup plate and season with lemon juice and Worstershire sauce, and maybe a touch of Tabasco pepper sauce. Soak the bread slices briefly in this mixture and line your bowl with them, leavin no cracks or crannies. To the tomatoes add as much crushed garlic as you fancy, a good measure of olive oil and lots of torn up basil leaves. Adjust the seasoning and pour the whole lot into the bread lined bowl. Seal the top with more soaked bread. Place the receptacle on top with weights and leave overnight in the refrigerator. Turn out onto a fine dish and surround with goodies-quail eggs, olives, peppers, capers or what you will. A bowl of sour cream might be passed round with it, or good home-made mayonnaise. formatted by suechef@sover.net Recipe by: Two Fat Ladies #FL1A03 Posted to MC-Recipe Digest V1 #797 by Sue <suechef@sover.net> on Sep 22, 1997
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Tomato Summer Pudding?
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