Spiced Fresh Tomato Pudding Recipes

TOMATO PUDDING

Steps:

• Preheat the oven to 375 F.
• Grease a 3-quart baking dish.
• In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt.
• Place bread cubes in the baking dish; drizzle with melted butter.
• Pour tomato mixture over bread.
• Refrigerate up to 4 hours, if desired.
• Bake in the preheated oven for 35 to 40 minutes, or until hot and bubbly.
• Garnish with fresh parsley sprigs, if desired.

BAKED TOMATO PUDDING ..OLD FAMILY HEIRLOOM RECIPE

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.....

TOMATO PUDDING

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.

BEST TOMATO PUDDING

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.

TOMATO BREAD PUDDING

Steps:

• Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).
• Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
• Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée
• While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
• Reduce oven temperature to 350°F.
• Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

MOM'S WINTER TOMATO PUDDING

Steps:

• Melt the butter in a skillet over medium low heat and add the chopped onion. Saute until the onion is transparent, about 10 minutes. Add the brown sugar, salt, pepper, and marjoram and stir well to combine. Add the bread cubes and toss to coat with the seasoned butter. Remove from the heat and reserve.
• Place the tomatoes in a mixing bowl and break them up into chunks by crushing against the side of the bowl with the back of a heavy spoon. Add the tomato paste and blend until smooth. Reserve.
• Preheat the oven to 350°F Generously butter a shallow 2 ½ quart baking dish. Spoon about half of the tomato mixture into the baking dish and top with half of the bread mixture. Repeat. Scatter the sliced onion over the bread cubes and dot with additional butter.
• Bake for 35 to 40 minutes, or until tomatoes are thick and bubbling and onion is nicely browned. Serve warm. Serves 10-12.
• John Hadamuscin's Enchanted Evenings.

OLD FASHIONED TOMATO PUDDING

Steps:

• 1. Preheat oven to 375F. Use a 1 1/2 qt. casserole dish sprayed with non stick spray.
• 2. In a sauce pan combine the tomato paste (puree), sugar, water and salt. Cook together 5 minutes.
• 3. Place bread cubes in casserole dish. Pour melted butter over bread cubes.
• 4. Pour tomato mixture over top of previous mixture and toss to make sure it covers the bread.
• 5. Set casserole dish in a pan of hot water in oven. Bake for 45 to 55 minutes.

SPICED FRESH TOMATO PUDDING

Steps:

• Preheat oven to 350 degrees.
• Lightly grease an 8-inch square pan with 1 tablespoon of the butter.
• In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tablespoons butter.
• Bring to a boil; reduce heat and simmer for 5 minutes.
• Stir in vanilla.
• Add bread cubes; stir until bread is well-coated.
• In a small bowl, stir 1/2 cup hot bread mixture into egg.
• Gradually stir egg-coated bread into remaining bread mixture.
• Spoon into prepared baking pan.
• Sprinkle with remaining 1/4 cup sugar.
• Bake until a knife inserted in the center comes out clean, about 30 minutes.
• Serve warm with sweetened whipped cream, if desired.