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.

TOMATO PUDDING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Stir together the tomatoes, 1/3 cup brown sugar, and the bread cubes. Pour into a buttered loaf pan (glass is best, but metal will also work).
• 3. Top with the sliced and buttered bread halves and sprinkle evenly with the remaining brown sugar.
• 4. Bake for 35-45 minutes, until bread on top is nicely browned, puffy, and crisp. Let it get good and brown.

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.

GRANDMA'S TOMATO PUDDING

Steps:

• In 4-quart saucepan over medium heat, heat tomatoes to boiling; stirring frequently.
• Reduce heat to low; cover and simmer until tomatoes are soft, about 10 minutes.
• Uncover saucepan and cook 15 to 20 minutes longer, stirring often, until tomatoes thicken slightly.
• Stir in tomato paste, brown sugar,salt and pepper.
• Put cubed bread over tomato mixture.
• Pour melted butter over bread.
• Bake at 350° for 20 minutes.
• Serve.

TOMATO PUDDING

Steps:

• Preheat oven to 350 degrees.
• Pour tomatoes into a 1 1/2 quart baking dish.
• Mix in the torn pieces of bread and season with salt and fresh ground pepper.
• Dot with pieces of butter.
• Bake 35- 40 minutes.

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 PUDDING

Steps:

• Peel the tomatoes, and cut them in half. Scoop out the seeds, juice and pulp and process with the skins. Chop the tomato flesh, and put it in a bowl. Rub the pulp and skins through the sieve to extract maximum juice and flavor. Pour half the resulting liquid on to the tomatoes. Taste the mixture, and then just enough salt and pepper to season. Season the remaining tomato liquid with salt and pepper to taste. Cut the bread into wedges, dip into the seasoned tomato liquid, and line small molds as if making individual summer puddings, or a large pudding basin. Spoon in the chopped tomato, and cover with a round of bread. Cover the puddings, weight them, and refrigerate for six to eight hours or overnight. To serve, turn out on to a chilled plate, decorate with herbs, and serve with a tomato vinaigrette made with extra-virgin olive oil, sherry vinegar and some saved tomato pulp. Accompany, if you wish with a salad of steamed baby artichokes, leeks, asparagus, broccoli spears, and other summer vegetables, or simply with a sprig of mint and some miniature tomatoes.

TOMATO SUMMER PUDDING

Steps:

• Have enough tomatoes to overfill the pudding basin you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and pepper and a tiny bit of sugar. Pour some passata into a large soup plate and season with lemon juice and Worstershire sauce, and maybe a touch of pepper sauce. Soak the bread slices briefly in this mixture and line your bowl with them, leaving no cracks or crannies. To the tomatoes add as much crushed garlic as you fancy, a good measure of olive oil and lots of torn up basil leaves. Adjust the seasoning and pour the whole lot into the bread lined bowl. Seal the top with more soaked bread. Place the receptacle on top with weights and leave overnight in the refrigerator. Turn out onto a fine dish and surround with goodies--quail eggs, olives, peppers, capers or what you will. A bowl of sour cream might be passed round with it, or good home-made mayonnaise.

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.

TOMATO PUDDING IN CHERRY-TOMATO CUPS

Steps:

• Using a paring knife, remove and discard a thin slice from the tops and a very thin slice from the bottoms of the cherry tomatoes. With a small melon baller, scoop out and discard the seeds and pulp. Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate. Set aside.
• In a blender, add the plum tomatoes and puree until smooth. Transfer to a medium saucepan and bring to a boil. Boil until reduced by 1/3 and very thick, about 5 minutes. Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.
• Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids. Transfer to a food processor and add the cream cheese. Pulse until smooth. Season with salt.
• On a work surface, stand the cherry tomatoes on their bottoms. Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top. With a damp paper towel, remove any smudges. Gently press 1 chive segment onto each mound. Transfer to a platter and chill until ready to serve.

TOMATO AND BASIL SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
• Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
• Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
• Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

TOMATO PUDDING

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.

TOMATO PUDDING

Steps:

• Preheat the oven to 400 degrees.
• Butter a 2 quart casserole dish and place the bread crumbs evenly on the bottom.
• In a saucepan, combine the butter, onion, and bell pepper and saute until translucent.
• Add the tomatoes and brown sugar, and seasonings and bring to a boil.
• Put half the cheese over the breadcrumbs and pour the tomato mixture over the top.
• Add the rest of the cheese and bake until bubbly and the cheese is browned.
• (about 15 minutes).