Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Save Recipe Print
Total:
9 hr
Prep:
1 hr
Inactive:
8 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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Vanilla Pudding Pies

Recipe courtesy of Food Network

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Banana Pudding

Recipe courtesy of Trisha Yearwood

Creamy Apricot Rice Pudding

Recipe courtesy of Anne Thornton

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.