Tomato summer pudding

Name: Tomato summer pudding
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; bunch of basil; 1 garlic clove, finely chopped; juice of ½ lemon; olive oil; 2 kg ripe tomatoes, skinned and deseeded; 8-10 slices good white bread, crusts removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

Every cook has one invented recipe of which they are most proud and this was Jennifer’s. The idea came from an Italian bread salad and I envied her this invention. It is perfect with cold meat or fish and I hope you enjoy it as much as I do. The better and riper the tomatoes, the better the pudding.

Ingredients

olive oil
8-10 slices good white bread, crusts removed
2 kg ripe tomatoes, skinned and deseeded

Europe
Italy
United Kingdom
Starter
London
Vegan

Method

Pour some olive oil on a flat dish and dip the bread quickly into it, then use to line a 1.2-litre pudding basin. Chop the tomatoes and pour any remaining oil over them. Season well. Add the garlic and tear the basil leaves into the tomato mixture. Put it into the lined pudding basin and squeeze on the lemon juice. Make a cover with bread and lay in place. Put a flat plate over the pudding and