Title: Tomato Summer Pudding
Categories: Import
Yield: 6 Servings

		Fresh plum or vine tomatoes
		Salt
		Black pepper; freshly ground
		Sugar
		Tomato passata
		Lemon juice
		Worchestershire and tobasco pepper sauces
		Good stale italian bread; decrusted and
		; sliced
		Garlic cloves
		Virgin olive oil
1	lg	Bunc fresh basil

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 Tabasco pepper sauce. Soak the bread slices briefly in this mixture and line your bowl with them, leavin 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.

formatted by suechef@sover. net

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Two Fat Ladies #FL1A03

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