Name: Tomato Summer Pudding
Yield: Makes 8 first-course or side-dish servings
Ingredients: 4 1/2 lb tomatoes (9 medium); 3 garlic cloves; 2 tablespoons extra-virgin olive oil plus additional for drizzling; 2 1/2 teaspoons Sherry vinegar; 1 (9- by 4- by 4-inch) Pullman loaf (1 1/4 lb) or 2 (7-inch) round country loaves (1 lb each), cut into 1/3-inch-thick slices; Special equipment: a 2 1/2-qt glass or ceramic soufflé dish; a 3-inch round cookie cutter

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Tomato Summer PuddingRomulo Yanes

If your tomatoes are on the acidic side, add a little sugar to the sauce.

Active time: 1 hr Start to finish: 14 hr (includes chilling)

Cooks' notes:

• Tomato sauce can be cooled quickly in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally. • Pudding can be chilled up to 24 hours.

Recipe notes

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