Hi -
I love tomatoes with mozzarella. I usually add some basil, salt, pepper, and a splash of vinegar. Do you have any ideas for something a little different? Different cheese or something? Thanks. Rich
Two british chefs – Two Fat Ladies had and incredible Tomato pudding – you just seed the tomatoes and chop adding some salt, pepper, garlic, extra virgin olive oil and fresh basil. Line a small but tall bowl with italian bread (I cut the ends off) and fill the bowl with the tomatoes – top with more bread. Cover with plastic wrap and place in a bowl. Pick a flat plate smaller than the opening of the pudding bowel and place on top and weigh down with a big can of tomatoes or something heavy and put in refrigerator for 24 hours – unmold and slice – gorgeous with the mozarella and basil on the plate – fantasic recipe – especially now with the fresh tomatoes.
Even just some crumbled Feta cheese, fresh Oregano, cracked black pepper and a little squeeze of lemon. Drizzle with some Extra Virgin Olive oil. If you have some fancy type of salt (such as Fleur d’sal), then sprinkle some on top.
This is a great recipe but I add diced mozzarella.
1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Niçoise or Kalamata olives
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine
4 Responses for "Spin on tomato salad?"
Two british chefs – Two Fat Ladies had and incredible Tomato pudding – you just seed the tomatoes and chop adding some salt, pepper, garlic, extra virgin olive oil and fresh basil. Line a small but tall bowl with italian bread (I cut the ends off) and fill the bowl with the tomatoes – top with more bread. Cover with plastic wrap and place in a bowl. Pick a flat plate smaller than the opening of the pudding bowel and place on top and weigh down with a big can of tomatoes or something heavy and put in refrigerator for 24 hours – unmold and slice – gorgeous with the mozarella and basil on the plate – fantasic recipe – especially now with the fresh tomatoes.
Sounds fantastic Valeri. Thanks.
Even just some crumbled Feta cheese, fresh Oregano, cracked black pepper and a little squeeze of lemon. Drizzle with some Extra Virgin Olive oil. If you have some fancy type of salt (such as Fleur d’sal), then sprinkle some on top.
This is a great recipe but I add diced mozzarella.
1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Niçoise or Kalamata olives
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine
Leave your comments