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    Tomato Summer Pudding

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    Tomato Summer Pudding

    • Vegetarian
    • Preparation time: 30 minutes, plus overnight chilling
    • Total time: 30 minutes, plus overnight chilling

    Serves: 6


    • Filling
    • 1 medium red onion, finely diced
    • 350g cherry tomatoes, halved
    • 50ml balsamic vinegar
    • 2 shakes Tabasco sauce
    • 1 tsp salt
    • 100g sunblushed tomatoes
    • 20g pack basil, leaves only
    • 20g pack mint, leaves only
    • 75ml extra virgin olive oil, plus extra for greasing
    • 6 tbsp fine white breadcrumbs
    • Freshly ground black pepper
    • Pinch of sugar
    • Lining
    • 10 slices slightly stale white bread, crusts removed
    • 6 tbsp pesto


    1. Oil a 900g terrine or loaf tin and line with clingfilm.
    2. Put all the filling ingredients in a blender and pulse to a chunky consistency. Do not blend completely. The mix should be able to stand proud on a spoon. If it's too wet, add more breadcrumbs; if too dry, add more oil or tomatoes. Taste and add more vinegar, sugar, salt or pepper as required.
    3. Spread the slices of bread for the lining with the pesto - thin it first with olive oil if necessary. Line the terrine with bread, pesto-side inward. Half-fill the terrine with the tomato mix, add a layer of bread, then add the remaining filling, stopping when it's 1cm below the top of the terrine. Top with a final layer of bread, and drizzle with any remaining pesto. Cover and refrigerate for at least 12 hours or up to 24. Serve sliced, with a rocket and herb salad.

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