Plum tomato charlotte

11 September 2006
Plum tomato charlotte


(serves four)

12 slices white bread (crusts removed)
10 plum tomatoes (blanched and peeled)
2 shallots (diced)
1 clove garlic
Olive oil
Salt and pepper
Sherry vinegar
Fresh tomato coulis


Soak the bread in the tomato coulis then line dariole moulds. Sweat off shallots and garlic in the olive oil add the tomatoes and cook over a low heat for 20 minutes. Add the sherry vinegar and season.

Cool fill darioles with the tomato press lightly and serve with black olive mayonnaise and roasted peppers.

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