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
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
BEST TOMATO PUDDING
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
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
GRANDMA'S TOMATO PUDDING
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
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
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
TOMATO PUDDING
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
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 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
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
TOMATO PUDDING
This is a recipe from my cousin who got it from a caterer she worked for some years back. If you're a tomato lover, you've got to try this for a side dish that goes with ANYTHING!!!
Provided by crispychick
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 255.1, Fat 17.4, SaturatedFat 10.8, Cholesterol 49.9, Sodium 358.1, Carbohydrate 15.4, Fiber 2.2, Sugar 6.4, Protein 10.6
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