Tomato Flan
by Jennifer D.
Serve with grilled or toasted bread with extra-virgin olive oil
One 8 oz. can tomato sauce (Muir Glen, Del Monte, or any other brand)
1 clove garlic, minced
12 fresh basil leaves
¼ cup extra virgin olive oil
1 packet unflavored gelatin
Puree everything together in blender. Pour into 2 or 3 oiled ramekins. Cover and refrigerate for at least ½ hour. Unmold onto plates and garnish with basil leaves and olive oil.
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