Vegetables Recipes - Tomato and Chili Custards Recipe

Ingredients 

• 14 oz can of chopped tomatoes or 1 lb peeled and chopped plum tomatoes

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1-2 fresh green chilies, such as jalapeno or serrano, seeded and sliced

• salt and freshly ground black pepper

• oil for brushing

• 4 eggs, lightly beaten

• 1 1/2 tablespoons chopped fresh cilantro, plus

• 4 sprigs for garnish

Serves 4 as a first course or light meal

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Method:

1. Tip the tomatoes into a blender and puree until smooth. Push through a sieve to get rid of the seeds.

2. Heat the oil in a skillet and gently cook the onion until translucent. Add the garlic and chilies (reserving a few slivers for garnish) and fry for a few minutes more until soft. Put the mixture in the blender with the tomato puree and process until smooth.

3. Return the mixture to the pan and simmer over moderate heat for 15 minutes, until reduced a little. Season with salt and freshly ground black pepper, and leave to cool.

4. Preheat the oven to 350F. Lightly oil four % cup ramekins and line their bases with oiled parchment paper.

5. Stir the beaten eggs and the cilantro into the cooled sauce. Pour into the ramekins. Place them in a small roasting pan and add enough just-boiled water to come halfway up their sides.

6. Bake for 35-40 minutes, until the custards are just set.

7. Let stand for a few minutes, then run the tip of a knife around the tops before turning out. Garnish each custard with the reserved slivers of chili and a cilantro sprig.

Note: This is one of those good old-fashioned recipes given a new twist by the chilies and cilantro. Serve it with some interesting salad leaves and, if you like, some salsa verde. We find canned tomatoes nearly always of good quality, especially the Italian varieties, and preferable to poorly flavored plum tomatoes.