I love the sight of ripe juicy red tomatoes peeking out from the green leaves, don’t you?
I decided to give this recipe a try – from the radio show Splendid Table. It intrigued me because it is called “Tomato Pudding.” Now, I don’t know what image pops into your mind when you hear the word “pudding,” but tomato is not the word that came to me. I was thinking a good, homemade chocolate pudding for starters. Then maybe butterscotch. But never “tomato.”
So, I decided to risk a try. After all, ripe tomatoes fresh off the vine taste good in just about anything.
This dish is a delight, I tell you.
Creamy and rich, yet sweet and tangy at the same time because of the tomatoes.
Try this summertime treat and you won’t be disappointed.
SUMMER TOMATO PUDDING
2 tablespoons good extra virgin olive oil
6 slices firm white bread
5 large eggs, beaten
1 teaspoon salt
Dash of grated nutmeg
1 cup cream
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1 cup cottage cheese
15 ounce can crushed tomatoes in puree
10 basil leaves, diced
4 large ripe tomatoes, sliced 1/4 inch slices
Preheat oven to 325 degrees.
Oil an 8 by 10 inch casserole dish, or a 9 by 9 square baking pan. Lay the bread slices in the pan, cutting to fit in a single layer.
Whisk together the eggs, salt, nutmeg, cream and milk. Pour half of this mixture over the bread slices.
Sprinkle with half of Parmesan, feta and cottage cheeses. Pour crushed tomatoes evenly over top.
Pour remaining custard mixture over top. Layer on the tomato slices. Sprinkle on all of basil leaves, remaining Parmesan, feta and cottage cheese.
Cover and bake for 30 minutes. UNcover and bake another 30 minutes. Let stand 10 minutes before serving.
- 2 tablespoons good extra virgin olive oil
- 6 slices firm white bread
- 5 large eggs, beaten
- 1 teaspoon salt
- Dash of grated nutmeg
- 1 cup cream
- 1 cup milk
- ½ cup grated Parmesan cheese
- ½ cup crumbled feta cheese
- 1 cup cottage cheese
- 15 ounce can crushed tomatoes in puree
- 10 basil leaves, diced
- 4 large ripe tomatoes, sliced ¼ inch slices
- Preheat oven to 325 degrees.
- Oil an 8 by 10 inch casserole dish, or a 9 by 9 square baking pan. Lay the bread slices in the pan, cutting to fit in a single layer.
- Whisk together the eggs, salt, nutmeg, cream and milk. Pour half of this mixture over the bread slices.
- Sprinkle with half of Parmesan, feta and cottage cheeses. Pour crushed tomatoes evenly over top.
- Pour remaining custard mixture over top. Layer on the tomato slices. Sprinkle on all of basil leaves, remaining Parmesan, feta and cottage cheese.
- Cover and bake for 30 minutes. UNcover and bake another 30 minutes. Let stand 10 minutes before serving.
