Savory Tomato Pudding
- Total Time
- 25 minutes
- Rating
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Ingredients
- 2pounds ripe tomatoes, cored
- 1large clove garlic, chopped fine
- 1½tablespoons richly flavored extra-virgin olive oil
- 2tablespoons finely chopped basil, plus sprigs for garnish
- Salt and freshly ground pepper
- 112-inch length of baguette, 2½ to 3 inches diameter
Nutritional analysis per serving (6 servings)
196 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand.
- Step 2
Stir in the garlic, olive oil and basil. Season with salt and pepper.
- Step 3
Cut the bread into slices about ½-inch thick. You should have about 18 slices.
- Step 4
Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly.
- Step 5
Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over.
- Step 6
To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.
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