Tomato summer pudding

[Sloe-Gin Profile]

While idly surfing the net for tomato recipes, I came upon (Tezza would have said stumbled upon) a recipe which intrigues me.

https://www.epicurious.com/recipes/food ... ing-109623

It looks like the sort of thing you'd only make with a glut of ripe tomatoes and for a bbq accompaniment, maybe.
The comments make interesting reading, too

[Suelle Profile Website]

It would probably be quite tasty, if made with good quality bread and well-flavoured tomatoes, but if I had those, I think I'd prefer a tomato sandwich. At least that would have some texture.

[Earthmaiden Profile]

The comments say it all really! I like the idea of reheating with cheese a couple of days later. Can't imagine what I'd want to serve it with but expect it tastes quite nice.

[liketocook Profile]

It could work and be very tasty but I think I would prefer Pan Con Tomate or Panzanella if I had a surplus of tomatoes and bread. Mind you I'm not a massive fan of traditional summer pudding either.

[Pepper Pig Profile]

Not for me either. But I liked the look of Herbi's version of the Felicity Cloake Tomato Pie. (Posted on FB). https://www.theguardian.com/food/2021/j ... ity-cloake

Also I think I made this in the dim and distant past. Pastry appeals more than soggy bread.

https://www.olivemagazine.com/recipes/v ... rte-tatin/

[Stokey Sue Profile]

First, it's surely not a summer pudding but a charlotte, as it's layered?

Second, puréeing the tomatoes must turn the whole thing to a mass of soggy, slightly garlicky bread mush? Why not actually make a summer pudding with nice chunks of tomato in a bread case?

Or just get some good bread and make pan con tomate

[PatsyMFagan Profile]

On the subject of using tomatoes, my tv mag yesterday featured recipes using them :

Spaghetti with Tomato Puttanesca
Cherry tomato and white wine risotto
Stuffed Beef toms with lamb and parsley
Mixed cherry tomato and pesto focaccia
Roast Toms with garlic and herbs

So if anyone wants me to provide details let me know

[herbidacious Profile]

I'm with PP and ltc on this. Not at all keen on bread puddings (apart from bread and butter, for some reason).

Delia has a tomato risotto, but a bit of a faff, I guess.

Have to say the American tomato pie was quite time consuming, but I am quite slow with new to me recipes. I did it in bits. (Roasted the tomatoes the day before, made pastry in my lunch break etc.)

[halfateabag Profile]

I am 'suffering' from tomato glut ! Some good looking recipes out there. My black russians were amazing and received great compliments from all that received them as gifts. I'm not sure of using mayo for baking but one can always use and egg custard in place of it. I was more interested in using oats with flour for a crisp pastry case.

The tomato summer pudding looks pretty but I'd rather have a bowl of gazpacho anytime. With the chopped bits added for crunch.

[jeral Profile]

I'm afraid the pudding wouldn't be something I'd fancy eating and I'm really struggling to see any selling points for it.

There is a tomato traybake which is just docked puff pastry, topped. This recipe is a good starting point. Various extras can be added if wished but keep the toms as the star, e.g. caramelised (brown sugar) red onions, capers, olives, or for cheese, a good sprinkling of crumbled feta on the baked tart. Using mixed toms (beef, cherry, and a few chopped sundrieds) is a very good variation IMO.
https://www.gastronotherapy.com/french- ... ainer-5102

The biggest criticism of English toms is that they have little flavour. However, I did watch Raymond Blanc make a tomato essence, basically suspending toms (+additions) in muslin and waiting for the concentrated flavour to drip through:

https://www.raymondblanc.com/recipes/tomato-essence/
BBC Good Food version: https://www.bbcgoodfood.com/recipes/essence-tomatoes

There's a look-alike recipe for the ever popular Heinz cream of tom soup somewhere on the internet, or roasted red pepper and tom soup. Make them up as concentrated to dilute, to take up less freezer space.