This is originally from one of the Two Fat Ladies cook books but is now completely owned by Miss Laura Venning and should really only be enjoyed on a sunny Glyndebourne lawn while glugging champagne (the half empty bottles fall over, don’t you know) before roast fillet of beef then profiteroles….
Fresh plum or vine tomatoes: enough to overfull the pudding basin you will use
Salt and pepper
Sugar
Tomato passata
Lemon juice
Worcester and Tabasco sauces
Good stale Italian bread, decrusted and sliced
Garlic
Good olive oil
Large bunch fresh basil Dip tomatoes in boiling water and peel. Chop roughly with salt, pepper and tiny bit of sugar. Pour some passata into soup plate and season with lemon juice, Worcestershire sauce and touch of Tabasco. Soak bread slices in this mixture and line bowl with them, leaving no cracks or crannies. To tomatoes, add crushed garlic, good measure olive oil and lots of basil leaves. Pour into bread-lined bowl. Seal top with more soaked bread. Place receptacle on top with weights and leave overnight in fridge.Serve with quails’ eggs, olives, peppers, capers, and sour cream or good home-made mayonnaise.
