Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Tomato Summer Pudding

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  • Level: Advanced
  • Total: 9 hr
  • Prep: 1 hr
  • Inactive: 8 hr
  • Yield: 4 to 10 servings
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Fresh plum or vine tomatoes

Sea salt

Black pepper, freshly ground


Tomato passata (whole tomatoes passed through a food mill)

Lemon juice

Worchestershire and hot pepper sauces

Good stale Italian bread, decrusted and sliced

Garlic cloves

Virgin olive oil

Large bunch fresh basil

Cooked quail eggs, olives, peppers, capers, for serving

Mayonnaise or sour cream, for passing


  1. 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.
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