Recipe courtesy of Frances Bissell

Tomato Pudding

Save Recipe
  • Yield: 10 servings
Share This Recipe

Ingredients

Directions

  1. Peel the tomatoes, and cut them in half. Scoop out the seeds, juice and pulp and process with the skins. Chop the tomato flesh, and put it in a bowl. Rub the pulp and skins through the sieve to extract maximum juice and flavor. Pour half the resulting liquid on to the tomatoes. Taste the mixture, and then just enough salt and pepper to season. Season the remaining tomato liquid with salt and pepper to taste. Cut the bread into wedges, dip into the seasoned tomato liquid, and line small molds as if making individual summer puddings, or a large pudding basin. Spoon in the chopped tomato, and cover with a round of bread. Cover the puddings, weight them, and refrigerate for six to eight hours or overnight. To serve, turn out on to a chilled plate, decorate with herbs, and serve with a tomato vinaigrette made with extra-virgin olive oil, sherry vinegar and some saved tomato pulp. Accompany, if you wish with a salad of steamed baby artichokes, leeks, asparagus, broccoli spears, and other summer vegetables, or simply with a sprig of mint and some miniature tomatoes.
Charred Eggplant and Tomato Caprese Salad
PREMIUM
16m Easy 97%
CLASS
Cherry Tomato Tart
PREMIUM
27m Easy 99%
CLASS
Corn Pudding
PREMIUM
Dana Beninati

Corn Pudding

18m Easy 100%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS