Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Total:
9 hr
Active:
1 hr
Yield:
4 to 10 servings
Level:
Advanced

Ingredients

Directions

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 pepper sauce. Soak the bread slices briefly in this mixture and line your bowl with them, leaving 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.

IDEAS YOU'LL LOVE

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Tomato and Radish Salad

Recipe courtesy of Jamie Deen

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Mom's Chocolate Pudding

Recipe courtesy of Food Network Kitchen

Baked Banana Pudding

Recipe courtesy of Alton Brown

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Green Pepper and Tomato Salad

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking