Tomato Pudding

Directions

1. 1
   Peel the tomatoes, and cut them in half.
2. 2
   Scoop out the seeds, juice and pulp and process with the skins.
3. 3
   Chop the tomato flesh, and put it in a bowl.
4. 4
   Rub the pulp and skins through the sieve to extract maximum juice and flavor.
5. 5
   Pour half the resulting liquid on to the tomatoes.
6. 6
   Taste the mixture, and then just enough salt and pepper to season.
7. 7
   Season the remaining tomato liquid with salt and pepper to taste.
8. 8
   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.
9. 9
   Spoon in the chopped tomato, and cover with a round of bread.
10. 10
    Cover the puddings, weight them, and refrigerate for six to eight hours or overnight.
11. 11
    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.
12. 12
    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.