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.
