There is nothing better than a rainy summer day. But this was not a day to waste napping and watching movies, it was a day to play in the kitchen. With our annual Tomato Festival only weeks away, today is a perfect day to experiment with new tomato recipes.
The July issue of Gourmet has a feature article on tomatoes and the recipe that caught my eye was Tomato Bread Pudding. The finished dish looked delicious, the flavor was good, but it wasn't quite right for our tastes. Juliette and yellow plum tomatoes were substituted for the Romas. Since these tomatoes are about half the size of Romas, there seemed to be more skin that pulp. Next time I will use peeled tomatoes, sliced and layered on top of the bread.