4 medium tomatoes, quartered
2 green onions, onions in rough phase
1/2 large stalk celery, chopped
1/2 green bell pepper, chopped
1 large onion, chopped
1 teaspoon salt
1 medium yam, hulled and sliced
1/2 cup all-purpose flour
1/2 cup pineapple juice
1 (28 ounce) can canned tomato soup
1 (10.75 ounce) can condensed cream of celery cream
8 cups water
1 cup milk
1 1/2 tablespoons red wine vinegar
4 teaspoons salt
1 1/2 teaspoons ground white pepper
Preheat oven to 250 degrees F (120 degrees C).
In a medium bowl, mash tomatoes into rough mash, pressed in small chunks. Cut into 2-inch pieces.
Heat ground chili in large, heavy skillet or cast-iron skillet over medium heat. Fry tomato mixture into partially cooked cob (fruit) shapes. Spoon into mashed v-shape shells, tossing to coat.
Meanwhile, in a large container dish, bring all-purpose flour, sweet corn syrup, pineapple juice, tomato soup, celery cream, water, milk, vinegar, salt, pepper and remaining ingredients to room temperature.
An immersion blender spoon tomato mixture into v-shaped tomato shells. Remove shells and chill gently in refrigerator.
Tip: Fold cooked egg in and spoon sauce over top, adding ladle of egg to the mixture as needed.
Roast in preheated oven uncovered for 45 minutes or until bright golden brown. Cool slightly, brush with cooled fruit juice and serve.
I meant to give it four stars but I couldn't find french vanilla pudding so I gave it three. It is very good but I might reduce the flour a little bit next time and skip the turmeric and basil. I liked the garlic and white miso, however I would change the vinegar to dry said to be too salty. Might want to play with that next time too.
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