Tomato Summer Pudding

1. 1

   Have enough tomatoes to overfill the mold you will use.

2. 2

   Dip into boiling water and peel them.

3. 3

   Chop roughly and sprinkle with good sea salt and black pepper plus a tiny bit of sugar.

4. 4

   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.

5. 5

   Soak the bread slices briefly in this mixture and line your mold with them, leaving no cracks nor crannies.

6. 6

   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.

7. 7

   Adjust the seasoning and pour the whole lot into the bread-lined mold.

8. 8

   Seal the top with more soaked bread.

9. 9

   Place a receptacle on top with weights (such as cans of food) and leave overnight in the refrigerator.

10. 10

    Unmold onto a fine dish and surround with goodies-quail eggs, olives, sweet peppers, capers or what you will.

11. 11

    A bowl of sour cream might be handed around with it, or good homemade mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.