Sweet Tomato Pudding Recipes

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

Tomato Pudding image

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

Ingredients

2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 slices white bread, torn into pieces
2 tablespoons butter
salt and freshly ground black pepper to taste

BAKED TOMATO PUDDING ..OLD FAMILY HEIRLOOM RECIPE

I found this recipe in a very old Church Recipe Book, while traveling in Kentucky, many year ago. It makes a different baked casserole when you need something different to serve. It goes well with many meat dishes. This recipe is not to be confused with Stewed Tomatoes.

Provided by Nancy J. Patrykus

Categories Other Side Dishes

Time 55m

Number Of Ingredients 6

BAKED TOMATO PUDDING ..OLD Family Heirloom Recipe image

Steps:

1. Melt butter, pour over bread and toss. Heat tomatoe puree,water, salt and brown sugar. Simmer5 minutes, then pour over bread cubes. Toss. Bake in a 1-1/2 quart covered casserole dish for 45 minutes., at 325 Degrees Serve and enjoy
2. I just noticed another JAP cook, Susan Feliciano has another version of this wonderful side dish on her site..... Tomato Pudding. You might like to try both. She has some really great recipes.....

Ingredients

1/2 stick butter
2/3 c brown sugar
2 c soft bread cubes
1 10oz can tomato puree
1/4 c water
1/4 tsp salt

TOMATO BREAD PUDDING

Categories Tomato Brunch Side Bake Vegetarian Quick & Easy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Tomato Bread Pudding image

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Toss bread cubes with butter in a 13- by 9-inch baking dish until coated.
Purée tomatoes with juice in a blender 5 seconds, then transfer to a small saucepan along with water, brown sugar, tomato paste, salt, and hot sauce. Bring mixture just to a simmer, then pour over bread, stirring to combine. Bake, uncovered, until edges are beginning to caramelize, 35 to 40 minutes.

Ingredients

5 cups (1-inch) cubes country-style bread (from 1 loaf), crusts discarded
1 stick (1/2 cup) unsalted butter, melted
1 (14 1/2-oz) can whole tomatoes in juice
2/3 cup water
2/3 cup firmly packed light brown sugar
1 tablespoon tomato paste
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce such as Tabasco

TOMATO BREAD PUDDING

I love homegrown tomatoes, and while they are in season, this is a yummy side dish. Courtesy of Rachel Ray. Update to recipe: After cooking for minutes, I gently mixed, then cooked for 10-15 minutes longer. Then topped with parmesan and put under broiler to melt cheese and toast. Also recommend lightly toasting the baguette prior to cutting into cubes, then rub with fresh garlic before mixing with tomatoes.

Provided by Southern Sugar Dump

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

Tomato Bread Pudding image

Steps:

Position a rack in the center of the oven and preheat to 400 degrees. Grease a 1 1/2 quart shallow casserole dish.
Using a food processor, pulse the tomato halves, salt, sugar and a pinch of pepper until coarsely pureed.
Place the bread cubes in the prepared dish and pour in the melted butter to coat. Top with the tomato puree and gently mix to distribute.
Bake until crusty and golden brown, about 30 minutes. Sprinkle the cheese on top and bake for 10 minutes more. Let cool 5 minutes before serving.

Nutrition Facts : Calories 313.8, Fat 15.3, SaturatedFat 8.8, Cholesterol 36, Sodium 821, Carbohydrate 36.2, Fiber 3.5, Sugar 4.8, Protein 8.9

Ingredients

5 tomatoes, about 2 pounds, peeled, halved, cored and seeded
1/2 teaspoon salt
1/2 teaspoon sugar
pepper
1/2 baguette, cut into 3/4 inch cubes (about 4 cups)
4 tablespoons butter, melted
1/4 cup parmesan cheese, grated