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Categories:
sweet ripe tomatoes Bread salt freshly ground black pepper extra-virgin olive oil sherry vinaigrette herbs
Viewed: 58 - Published at: 8 years agoIngredients
- 3 pounds sweet ripe tomatoes
- 12 to 15 slices firm white bread with the crusts removed
- Sea salt
- Freshly ground black pepper
- Extra virgin olive oil
- Sherry Vinaigrette
- Herbs
Method
- 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.
