Ripe Tomatoe Tomato Pudding

Ripe Tomatoe Tomato Pudding

Ingredients:
3 pounds ripe tomatoes
1/3 cup olive oil
4 garlic cloves, minced
1/4 loaf Italian bread, cut into 1/2-inch cubes (about 3 cups)
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 teaspoon fresh thyme or 1/8 teaspoon dried
1/3 cup heavy cream
1/4 cup freshly grated Parmesan cheese

Directions:
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Grease the inside of the slow cooker liberally with vegetable oil spray. Rinse
tomatoes and discard cores. Squeeze tomatoes to discard seeds, and cut tomatoes into
1/2-inch dice. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring
constantly, for 2 minutes. Add bread cubes, and cook for 3 to 4 minutes, stirring
frequently, until cubes are lightly browned. Scrape mixture into the slow cooker.
3. Add tomatoes, oregano, thyme, cream, Parmesan cheese, salt, and pepper to the
slow cooker. Toss to combine, and spread mixture evenly, patting it down with the
back of a spoon. Cook on Low for 3 to 4 hours or on High for 2 to 3 hours, or until
tomatoes are soft. Serve gratin hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute olive bread or herb bread for the Italian bread.
Markets today are drowning in olive oils in all price ranges. The expensive stuff is a condiment and is
meant to be drizzled on salads. The cheap stuff is for cooking foods. Not only is it a waste of money to
use expensive oil in cooking, but it also doesn’t work as well.
Braised Radicchio
There are few dishes as pretty as radicchio on a plate. While braising dulls the color
slightly from its shocking fuchsia, it’s still vibrant, and the slightly bitter flavor is
mellowed both by the herbs and a bit of sweet balsamic vinegar.
Makes 4 to 6 servings | Prep time: 10 minutes | Minimum cook time: 3 hours in a
medium slow cooker