Tomato Summer Pudding

Directions

1. 1
   Have enough tomatoes to overfill the mold you will use.
2. 2
   Dip into boiling water and peel them.
3. 3
   Chop roughly and sprinkle with good sea salt and black pepper plus a tiny bit of sugar.
4. 4
   Pour some passata, a puree of tomatoes, into a large soup plate and season with lemon juice and Worcestershire sauce, and maybe a touch of hot pepper sauce.
5. 5
   Soak the bread slices briefly in this mixture and line your mold with them, leaving no cracks nor crannies.
6. 6
   To the tomatoes add as much minced garlic as you fancy, plus a good measure of olive oil and lots of torn-up basil leaves.
7. 7
   Adjust the seasoning and pour the whole lot into the bread-lined mold.
8. 8
   Seal the top with more soaked bread.
9. 9
   Place a receptacle on top with weights (such as cans of food) and leave overnight in the refrigerator.
10. 10
    Unmold onto a fine dish and surround with goodies-quail eggs, olives, sweet peppers, capers or what you will.
11. 11
    A bowl of sour cream might be handed around with it, or good homemade mayonnaise.