Sformato Di Pomodori


1 celery stalk
few leaves parsley
1 small onion
1 carrot
2 oz. prosciutto
1/4 lb. butter
1 lb. ripe tomatoes, peeled, seeded and diced
1 clove chopped garlic
1 cup bechamel
1 pinch of sugar
5 eggs

How to make the 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 bain-marie in a pre-heated oven at 400F for about one hour.

Serves 4