Small Tomato Puddings
Recipe appetizers for 6 people based on Tomato with tomato - cooking method oven.
Preparation:
Preparation: Soften the shallot in the oil, add the bay leaf (which you will remove), the garlic (which you will remove), the tomato pulp, the chopped carrot, the chopped parsley and thyme, salt and pepper. Cook over low heat until you get a rather thick tomato puree. Sieve the sauce then the potatoes then blend everything together. Incorporate the eggs, the cream and the chopped basil. Blend a little more, pour the mixture into individual buttered molds and cook in a preheated oven at 170 degrees in a bain-marie for 40 minutes. Serve cold garnished as desired.
Ingredients:
Ingredients: 1000 G Tomato Pulp - 200 G Boiled Potatoes - 50 G Chopped Shallot - 4 Eggs - 1 Carrot - 1 Bay Leaf - 1 Garlic Clove - 1 Parsley Bunch - 1 Thyme Sprig - 3 Basil Leaves - 5 Tablespoons Fresh Cream - 5 Spoons Extra-virgin olive oil - Butter - Salt - Pepper
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