Little Tomato Timbales (Sformatini di Pomodoro)
Little tomato timbales baked in individual silicone molds and turned out onto the plate. They are served warm, at room temperature or chilled, which makes them a starter for a buffet table or a side to barbecued meat. They can be made the day before.
Servings 12 timbales
Calories 149kcal
Ingredients
- 2 lb tomatoes sliced
- 1 onion chopped
- 1 carrot chopped
- 1 stalk celery half a stalk, chopped
- 4 tablespoon olive oil
- 1 bouillon cube crumbled (or salt instead)
- Black pepper a generous pinch, freshly ground
- ¾ cup Grana Padano or Parmigiano Reggiano grated
- 3 tablespoon butter
- 3 tablespoon flour
- ⅔ cup milk
- 4 eggs
- 1 pinch nutmeg
- Salt to taste
- Parsley leaves to decorate
- ½ Cucumber to decorate
Instructions
- Put the olive oil and the chopped onion, carrot and celery into a saucepan. Add the sliced tomatoes, cover, and cook over medium heat for about 40 minutes, until the mixture is cooked down and dry.
- Stir the crumbled bouillon cube and the black pepper into the tomatoes.
- Pass the mixture through a food mill fitted with a fine disc into a bowl.
- Make a béchamel with the butter, flour and milk, then combine it with the vegetable purée, the grated cheese, salt and nutmeg.
- Whisk the whole eggs into the warm mixture one at a time, letting each one incorporate fully before adding the next.
- Stand the silicone molds on a muffin pan so they keep stable. Ladle the mixture in, filling them just over halfway, because they rise during baking.
- Bake at 200°C for about 45 minutes. The time depends on how liquid the mixture is, so pierce a timbale to check that it is done.
- Let the molds rest on a rack for 10 minutes.
- Turn each timbale out onto the platter, put a parsley leaf on top, and serve warm, at room temperature or chilled.
Notes
The silicone molds do not need buttering. Stand them on a muffin pan so they keep stable.
- They can be made the day before.
- The bouillon cube gives more flavour, and you can use salt instead.
- Grana Padano and Parmigiano Reggiano both work here.
- Use the same tomatoes you would buy for tomato sauce or for gazpacho, not salad tomatoes.
- They can be made the day before.
- The bouillon cube gives more flavour, and you can use salt instead.
- Grana Padano and Parmigiano Reggiano both work here.
- Use the same tomatoes you would buy for tomato sauce or for gazpacho, not salad tomatoes.
Nutrition
Calories: 149kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 239mg | Potassium: 285mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 1mg
