One celery stalk
few leaves parsley
One small onion
2 oz. prosciutto
1/4 lb. butter
1 lb. ripe tomatoes, peeled, seeded, and diced
One clove chopped garlic
1 cup bechamel
One pinch of sugar
How to make the Sformato Di Pomodori – Tomato Mold:
Chop the celery, parsley, onion, carrot, and prosciutto and saute with 3 oz. Butter, then add the tomatoes and the garlic. Salt and let cook for about 1/2 hour, stirring frequently. Blend to a coarse consistency (the mixture should not be very liquid) and set aside.
Pass the tomato sauce through a fine sieve and blend in the bechamel, adding a pinch of sugar, salt, and pepper. Let cool, stirring frequently; then blend in the beaten eggs.
Combine all the mixtures. Pour in a buttered 12-in. mold and cook in a bain-marie in a pre-heated oven at 400F for about one hour.