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Tomato Puddings
Preparation info
- Serves
10
- Difficulty
Medium
Appears in
Published 1995
This is one of my favourite recipes for high summer, when tomatoes are most likely to be at their sweetest. I first read a description of it in Jennifer Paterson’s food column in The Spectator. It has evolved since then. Unlike summer pudding, the filling should not be cooked.
Ingredients
3 lb 1.35 kg - sea salt
- freshly ground black pepper
Method
Peel the tomatoes, and cut them in half. Scoop out the seeds, juice and pulp and put in a food processor with the skins. Process the pulp and skin mixture, then rub it through a sieve to extract maximum juice and flavour. Pour half the resulting liquid on to the chopped tomato flesh. Taste the mixture, and then add just enough salt and pepper to season and a generous splash of olive oil. Mix th