Tomato Pudding In Cherry Tomato Cups Recipes

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BEST TOMATO PUDDING



Best Tomato Pudding image

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

½ cup water
1 (14.25 ounce) can tomato puree
¾ cup brown sugar
1 tablespoon dried basil
1 pinch salt to taste
10 slices white bread, cubed
¼ cup butter, melted

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

TOMATO PUDDING



Tomato Pudding image

So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties and am always asked for the recipe. People are surprised at how few ingredients are involved. Great to add to any oven cooked meals. This recipe was my mother-in-law's answer to "last" minute meal planning.

Provided by Lorac

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 (14 1/2 ounce) cans peeled and diced tomatoes
3 slices white bread, torn into pieces (I prefer Pepperidge Farms or a similar homestyle bread)
2 tablespoons butter
salt
fresh ground pepper

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.

Nutrition Facts : Calories 137.8, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 156.8, Carbohydrate 17.5, Fiber 2.9, Sugar 6.2, Protein 3.3

TOMATO PUDDING



TOMATO PUDDING image

This recipe has been in our family for years, both my husband and I in variations, this one closely resembles both variations. This is a recipe that my neighbor really loves and makes it quite often. We all love it.

Provided by Rose Mary Mogan

Categories     Side Casseroles

Time 20m

Number Of Ingredients 9

3 slice bread,toasted, buttered, & cubed
1 c panko bread crumbs, or fresh bread crumbs
1/4 c melted butter( 1/2 stick)
1 Tbsp dried parsley flakes
dash of salt
6 Tbsp brown sugar
2 large cans diced tomatoes
3 green onions, chopped
1 tsp nutmeg

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.

GRANDMA'S TOMATO PUDDING



Grandma's Tomato Pudding image

Make and share this Grandma's Tomato Pudding recipe from Food.com.

Provided by spatchcock

Categories     Low Protein

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 7

15 medium tomatoes, peeled and each cut into quarters (about 5 pounds)
1 (6 ounce) can tomato paste
1 cup packed dark brown sugar
1 teaspoon salt
black pepper
6 slices white bread, cut into 1 inch cubes (about 3 cups)
1 cup butter, melted

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.

Nutrition Facts : Calories 332.9, Fat 19.4, SaturatedFat 11.9, Cholesterol 48.8, Sodium 618.7, Carbohydrate 39.5, Fiber 3.4, Sugar 28.8, Protein 3.7

MOM'S WINTER TOMATO PUDDING



Mom's Winter Tomato Pudding image

If you have home canned tomatoes, by all means use them; the best store bought substitute is imported Italian plum tomatoes.

Provided by Olha7397

Categories     Vegetable

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup butter, plus
2 tablespoons butter, for top
1 medium onion, finely chopped
2 tablespoons firmly packed dark brown sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried marjoram
3 cups bread cubes, toasted, white or whole wheat
1 (28 ounce) can plum tomatoes, imported
1 (6 ounce) can tomato paste
1 small onion, thinly sliced

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.

Nutrition Facts : Calories 135.8, Fat 7.5, SaturatedFat 4.5, Cholesterol 18.3, Sodium 494.2, Carbohydrate 16.3, Fiber 2.3, Sugar 8.1, Protein 2.5

ROASTED CHERRY TOMATO TRISCUIT CUPS RECIPE - (4.4/5)



Roasted Cherry Tomato Triscuit Cups Recipe - (4.4/5) image

Provided by Jarr315

Number Of Ingredients 13

24 Triscuit Rosemary and Olive Oil Crackers (from one 9 ounce box)
1 tablespoons extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Roasted Cherry Tomatoes (recipe follows)
24 tiny sprigs fresh thyme, optional for serving
Roasted Cherry Tomato Sauce
24 cherry tomatoes, (from 10.5 ounce package)
2 cloves garlic smashed
2 tablespoons olive oil
1 1/2 teaspoon balsamic vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon brown sugar
1/4 teaspoon coarse salt

Steps:

  • 1. Preheat oven to 400°. Fill a 9-by-13-inch pan halfway with warm water. Add Triscuit Crackers in 2 batches and soak, turning twice until just soft, about 2 minutes, no more than 3 minutes. Oil two 12 cup (or one 24 cup) mini muffin tins and press a softened Triscuit into each cup, pressing and molding any cracks together. Sprinkle each with cheese. Bake until firm and slightly more golden, about 25 minutes. 2. Fill each cup with a roasted cherry tomato, and drizzle a little sauce over top of each one. Serve garnished with thyme, if desired. Serve immediately. Tomatoes: 1. Preheat oven to 325º. Arrange tomatoes and garlic in a non-reactive 9x5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt. Drizzle over tomatoes and garlic. 2. Bake until tomatoes are wilted and caramelized, about 40-45 minutes. Let cool. Store cooled tomatoes and juices in an airtight container in refrigerator for up to 5 days.

TOMATO SUMMER PUDDING



Tomato Summer Pudding image

Categories     Garlic     Tomato     Appetizer     Side     Sauté     Vegetarian     Summer     Vegan     Gourmet

Yield Makes 8 first-course or side-dish servings

Number Of Ingredients 6

4 1/2 lb tomatoes (9 medium)
3 garlic cloves
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 1/2 teaspoons Sherry vinegar
1 (9- by 4- by 4-inch) Pullman loaf (1 1/4 lb) or 2 (7-inch) round country loaves (1 lb each), cut into 1/3-inch-thick slices
Special equipment: a 2 1/2-qt glass or ceramic soufflé dish; a 3-inch round cookie cutter

Steps:

  • Cut a shallow X in the bottom of each tomato with a sharp paring knife and blanch tomatoes in 2 batches in a 5- to 6-quart pot of boiling water, 1 minute per batch. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife.
  • While tomatoes are cooling, mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Halve tomatoes crosswise, discard cores, and scoop seeds into a fine-mesh sieve set over a bowl. Press on seeds to extract liquid, then discard seeds. Coarsely chop tomatoes, then coarsely purée in batches with strained tomato liquid in a blender or food processor.
  • Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic paste, stirring, until golden, about 1 minute. Remove skillet from heat and carefully add a small amount of puréed tomatoes near side of skillet (sauce will splatter and bubble vigorously). When bubbling subsides, add remaining purée, 1 3/4 teaspoons salt, and 1/2 teaspoon black pepper. Return skillet to heat and simmer, uncovered, stirring occasionally, 5 minutes. Cool sauce to room temperature, about 1 hour, then stir in vinegar.
  • Trim crusts from bread slices, reserving crusts for another use. If using Pullman loaf, cut 4 slices in half diagonally, then cut 1 round from 1 more slice using cookie cutter. If using round loaves, square off 5 slices of bread from center of loaf and cut triangles and 1 round in same manner. Ladle 3/4 cup sauce into soufflé dish and spread to cover bottom. Line bottom of dish with bread in a pinwheel shape, putting round in center and fanning triangles around it, covering sauce completely (you may have 1 triangle left over). Ladle 1 1/4 cups sauce over bread layer, spreading evenly to cover. Cover sauce with more bread slices, trimming as necessary to fit in 1 layer in dish. Repeat layering 3 more times, using 1 1/4 cups tomato sauce each time and ending with bread. Cover top layer of bread with remaining sauce. Cover surface with plastic wrap, then top with a plate small enough to just fit inside dish. Weight pudding with 2 heavy cans (about 2 pounds total) and chill at least 12 hours.
  • Remove weights and plate and run a thin knife around edge of dish. Invert a large plate over pudding and invert pudding onto plate. If any sauce remains in dish, spoon it over pudding. Cut into wedges, drizzle with olive oil, and serve chilled or at room temperature.

OLD FASHIONED TOMATO PUDDING



Old Fashioned Tomato Pudding image

This is excellent side dish for Prime Rib. As it is very rich, it has become part of my traditional Christmas Dinner. The first time I made this for family, my father said it tasted exactly like what his grandmother used to make and he hadn't had it in years.

Provided by Chris Adlfinger

Categories     Other Side Dishes

Time 55m

Number Of Ingredients 6

1 12oz can(s) tomato paste (puree)
1 1/2 c light brown sugar
1/3 c water
1/8 tsp salt
3/4 c melted butter
4 c bread cubes, dry

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.

TOMATO PUDDING IN CHERRY-TOMATO CUPS



Tomato Pudding in Cherry-Tomato Cups image

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 5

36 large red cherry tomatoes
Kosher salt and freshly ground black pepper to taste
10 plum tomatoes, cored
6 ounces cream cheese
36 1 1/2-inch chive segments

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.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 299 milligrams, Sugar 3 grams

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