TOMATO PUDDING
Tomatoes are baked with torn bread to make a savory tomato pudding. So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties, and I am always asked for the recipe. Add it to any oven cooked meal.
Provided by CAROL BRUNELL
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste.
- Bake for 35 to 40 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 16.2 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 487.3 mg, Sugar 5.8 g
BEST TOMATO PUDDING
This tomato bread pudding is easily prepared from on hand items, creating a side dish casserole that will be asked for over and over again. It can also be prepared ahead of time and put in oven later.
Provided by Randi
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
- Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
- Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 45.1 g, Cholesterol 20.3 mg, Fat 9.2 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 5.2 g, Sodium 612.6 mg, Sugar 22.6 g
OHIO PUDDING
A Fannie Farmer (1965 edition) recipe. I'm from Ohio, but this has not been traditional in my family, tho currants were always used for holiday baking and decorating cookies. My paternal grandmother was known for her suet pudding, which I would never make because of the cholesterol. This is a great substitute, and there's something magical that happens when the fruits and veggies are added to the dry ingredients. Fannie wants you to serve it with Ohio Sauce (a variation of Hard Sauce) but I don't think this is necessary. We serve it like fruitcake but find that it's more widely accepted.
Provided by ccferne
Categories Dessert
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly grease pudding molds, small tins, or custard cups.
- Sift dry ingredients together.
- Add remaining ingredients and mix well.
- Fill molds 2/3 full or less. Cover tightly with lids or or foil.
- Steam 2 hours in small molds or 3 hours in a large mold.
- To steam: Place a rack in a deep kettle. Set filled molds on rack. Add boiling water till it comes halfway up around molds. Cover tightly. Adjust heat to keep water boiling throughout steaming time, adding more as it boils away. (This may be done in a pressure cooker or slow cooker. See appliance instructions.).
- To unmold: Set molds in cold water for a few seconds. Uncover and turn out. If you like puddings less moist, set in the over for a few minutes to dry out.
- Cut with a sharp knife and serve with Ohio Sauce or another variation of Hard Sauce.
Nutrition Facts : Calories 279.4, Fat 0.3, SaturatedFat 0.1, Sodium 553.1, Carbohydrate 69.5, Fiber 3.1, Sugar 48.6, Protein 3.4
TOMATO PUDDING
This recipe is from the Budapest restaurant in Toledo, Ohio, and is attributed to a closed restaurant, the Columbian House, which was known for its signature tomato pudding.
Provided by duonyte
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Put the bread cubes in a casserole dish and pour the melted butter over them. Stir and set aside.
- Combine the brown sugar, tomato puree, orange juice and candied ginger in a saucepan. Heat to a boil, reduce heat to a simmer and cook for 5 minutes.
- Pour the hot mixture over the bread cubes.
- Bake until puffy and the corners of the bread cubes are browned, 35-40 minutes.
Nutrition Facts : Calories 335.4, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 233.8, Carbohydrate 48.4, Fiber 1.2, Sugar 39.1, Protein 2.1
SAVORY TOMATO PUDDING
Provided by Florence Fabricant
Categories side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand.
- Stir in the garlic, olive oil and basil. Season with salt and pepper.
- Cut the bread into slices about 1/2-inch thick. You should have about 18 slices.
- Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly.
- Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over.
- To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 6 grams, TransFat 0 grams
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