Tomato Pudding

Ryan and I were invited to a birthday potluck over the weekend, and since I had to work on Saturday, I wanted to make something that wouldn’t be too complicated, but that would still be really tasty.  I’ve been wanting to try this recipe for a while, and it turned out to be the perfect thing: easy to make, seasonal, and no oven required (although I did broil the slices of bread, but that only took a minute or two).

I’m so glad I finally tried this recipe.  It was so tasty, and it’s definitely a perfect summer dish.  I look forward to making it with really juicy heirloom tomatoes – the ones I was able to get weren’t quite as ripe as I would have liked.  I also love that you can use whatever kind of bread and herbs you like, and you can customize the vinaigrette to your taste as well.

I followed the recipe as it was written, but I look forward to experimenting with this dish.  I have a feeling this one will be in the regular rotation!  What are you favorite no-cook summer recipes?

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3 Responses to “Tomato Pudding”

  1. Well, that is absolutely beautiful! The tomatoes in my garden are just starting to come in and I think this would be a wonderful way to use them. I made a broccoli salad for my beach picnic today that was really wonderful (and that I will hopefully be posting later today). I also like plain garden cucumbers in Italian dressing a lot, and fresh fruit salads.

  2. Hi, Jen! I’m so jealous of your garden tomatoes, and that broccoli salad sounds tasty! I’ll have to give that recipe a try this summer.

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