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Plum tomato charlotte with black olive mayonnaise and roasted peppers

11 September 2006

Ingredients

(serves four)

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

Method

Soak the bread in the tomato coulis then line dariole moulds. Sweat off shallotsand garlic in theolive 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 serve with black olive mayonnaise and roasted peppers.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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