Tomato Pudding

1. 1

   Peel the tomatoes, and cut them in half.

2. 2

   Scoop out the seeds, juice and pulp and process with the skins.

3. 3

   Chop the tomato flesh, and put it in a bowl.

4. 4

   Rub the pulp and skins through the sieve to extract maximum juice and flavor.

5. 5

   Pour half the resulting liquid on to the tomatoes.

6. 6

   Taste the mixture, and then just enough salt and pepper to season.

7. 7

   Season the remaining tomato liquid with salt and pepper to taste.

8. 8

   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.

9. 9

   Spoon in the chopped tomato, and cover with a round of bread.

10. 10

    Cover the puddings, weight them, and refrigerate for six to eight hours or overnight.

11. 11

    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.

12. 12

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.