Best Tomato Pudding Food

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-BASIL BREAD PUDDING

Steps:

• Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
• Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

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 BREAD PUDDING

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.