Spiced Fresh Tomato Pudding Recipes

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.

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.

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.

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:

• 1. Preheat oven to 350 degrees F. Grease a 9X13X 2 inch casserole dish. Add toasted bread cubes. Sprinkle with dash of salt.
• 2. Mix brown sugar with diced tomatoes, chopped green onions and nutmeg in medium size bowl. Stir and pour over toasted bread cubes. Mix bread crumbs with melted butter and parsley flakes, then sprinkle over top of tomatoes.
• 3. Cover and bake in preheated oven at 350 degrees F. for 45 minutes to 1 hour.

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

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).