Puffballs with Plum Tomatoes and Olive Oil

Name: Puffballs with Plum Tomatoes and Olive Oil
Yield: Serves 6
Ingredients: about 350-450 g/12 oz-1 lb puffballs; 125 ml/4 fl oz extra virgin olive oil; 675 g/1½ lb ripe plum tomatoes; 3 large cloves garlic; 1 dessertspoon sherry vinegar; salt; 1 rounded teaspoon dried oregano; 2 teaspoons caster sugar; black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

During the autumn, in a good mushroom year, young puffballs are a treat which can easily be found on walks through the fields. They have a fine, smooth texture and a special affinity with tomatoes, garlic and olive oil. For this recipe use puffballs that are completely fresh, firm and white.

Ingredients

675 g/1½ lb ripe plum tomatoes
3 large cloves garlic

Starter
Autumn
Vegan

Method

Put the tomatoes into a bowl, pour boiling water over them and leave for about 2 minutes, then drain, peel and cut into smallish cubes. Peel the garlic and chop finely. Slice the puffballs across in pieces 1.25 cm/½ in