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Tomato Charlotte

Accompaniments

Dish of cooked tomatoes with bread, either as a breadcrumb topping, or as a casing in the manner of apple charlotte or summer pudding.


Tomato Charlotte - as a crumb topping
Image: Alex Bray...



The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Tomato Charlotte

Serves: 4

1 lb Tomatoes, skinned and sliced
2 Teaspoon Sugar
1 Tablespoon Fresh basil, chopped
Salt
Freshly ground black pepper
4 oz Fresh white breadcrumbs
2 oz Butter

Butter an ovenproof dish and put a layer of tomato slices in it. Season with a little of the sugar, basil, salt and pepper. Cover with a thin layer of crumbs and dot with small pieces of butter.
Repeat these layers until all the ingredients are used up, finishing with a layer of crumbs dotted with butter.
Bake at 180 °C / 350 °F / Gas 4 for 30 minutes or until the top is brown and crisp.




Tomato Charlotte - pudding type
Image: Laura Hynd https://www.telegraph.co.uk/



Original Receipt from Rose Prince at https://www.telegraph.co.uk/

Individual savoury summer puddings, filled with sweet, ripe tomato, seasoned with capers and basil leaves. You must use sourdough bread, for its flavour and resilient texture that will not become soggy. It is also important to drain the tomatoes properly, so the charlottes are not watery.

MAKES 4
INGREDIENTS
    1½ kg plum or cherry tomatoes
    1 heaped tbsp small capers
    a handful of basil leaves, torn
    6 tbsp extra-virgin olive oil
    8 thin slices of white sourdough bread
To serve:
    slices of ripe tomato
    a spoonful of fromage blanc (quark)
    basil leaves
    a little extra olive oil

METHOD
You will need four ramekins, brushed inside with extra-virgin olive oil. Halve the tomatoes and remove the seeds. Chop finely then place in a fine sieve, over a bowl to catch the juice, and leave for one hour to drain. Use the back of a spoon to squeeze out any remaining liquid.

Mix together the chopped, drained tomato with the capers, basil leaves and olive oil then season with salt and black pepper to taste. Cut the bread into rectangles, to line the ramekins. You will need to cut the bread to fit. Once they are lined, fill each one to the top with the tomato mixture. Cover with a ‘lid’ made from a slice of bread. Wrap in clingfilm and place in the fridge to set - for about two hours, or overnight.

To serve, run a blunt knife around the edge of each charlotte, then turn it out on to a small plate. Decorate with the tomato slices, the basil and the oil.




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