Recipe courtesy of Jennifer Paterson
Total:
12 hr
Active:
12 hr
Level:
Easy

Ingredients

Directions

Have enough 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 hot pepper sauce. Soak the bread slices briefly in this mixture and line your mold with them, leaving no cracks nor crannies. To the tomatoes add as much minced garlic as you fancy, plus 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 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 eggs, olives, sweet peppers, capers or what you will. A bowl of sour cream might be handed around with it, or good homemade mayonnaise.;

IDEAS YOU'LL LOVE

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Summer in a Cup

Recipe courtesy of Trisha Yearwood

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Baked Banana Pudding

Recipe courtesy of Alton Brown

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Trending Videos 5 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

          Get Cooking