Tomato Summer Pudding

Tomato Summer Pudding
Photo by Romulo Yanes


  • 3 garlic cloves
  • 1 3-inch round cookie cutter
  • 1 9- by 4- by 4-inch Pullman loaf (1 1/4 lb) or 2 (7-inch) round country loaves (1 lb each)
  • 4 ½ pounds tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 2 1/2-qt glass or ceramic soufflé dish
  • 2 ½ teaspoons Sherry vinegar

Cut a shallow X in the bottom of each tomato with a sharp paring knife and blanch tomatoes in 2 batches in a 5- to 6-quart pot of boiling water, 1 minute per batch. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with kni...

View full recipe at Epicurious


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