OHIO TOMATO PUDDING
My Aunt always made this for Thanksgiving at my grandparent's house in Ohio. Although I was very wary of this as a child, I now make this dish all winter long. It is just so sweet and savory...you can't beat it if you love the taste of tomato.
Provided by Kendrick
Categories Side Dish Casseroles
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- In a large bowl, toss the bread cubes with melted butter, and stir in the tomato puree, brown sugar, lemon juice, and orange juice. Lightly spoon the bread mixture into the prepared baking dish.
- Bake uncovered in the preheated oven until the top is golden brown, about 1 hour.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 40.8 g, Cholesterol 45.8 mg, Fat 17.9 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 11.1 g, Sodium 451.3 mg, Sugar 30.1 g
TOMATO SUMMER PUDDING
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.
TOMATO PUDDING
This recipe is from the Budapest restaurant in Toledo, Ohio, and is attributed to a closed restaurant, the Columbian House, which was known for its signature tomato pudding.
Provided by duonyte
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 335.4, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 233.8, Carbohydrate 48.4, Fiber 1.2, Sugar 39.1, Protein 2.1
TALLY HO TOMATO PUDDING
this must be served quickly before the pudding falls...but it is delicious..came from an old stage coach inn in Waterville Ohio...
Provided by grandma2969
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- combine brown sugar,tomato puree, and water.
- cook 5 minutes.
- while tomato mixture is cooking, put bread cubes in casserole and pour melted butter over.
- Pour on hot tomato mixture.
- DO NOT STIR!
- Bake 50 minutes in a 325* oven.
- the drier the bread cubes, the more crusty the pudding will be -- .
Nutrition Facts : Calories 496.1, Fat 23.9, SaturatedFat 14.8, Cholesterol 61, Sodium 350.9, Carbohydrate 71, Fiber 1.7, Sugar 57.4, Protein 3.1
OHIO TOMATO PUDDING
My Aunt always made this for Thanksgiving at my grandparent's house in Ohio. Although I was very wary of this as a child, I now make this dish all winter long. It is just so sweet and savory...you can't beat it if you love the taste of tomato.
Provided by Kendrick
Categories Side Dish Casseroles
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- In a large bowl, toss the bread cubes with melted butter, and stir in the tomato puree, brown sugar, lemon juice, and orange juice. Lightly spoon the bread mixture into the prepared baking dish.
- Bake uncovered in the preheated oven until the top is golden brown, about 1 hour.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 40.8 g, Cholesterol 45.8 mg, Fat 17.9 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 11.1 g, Sodium 451.3 mg, Sugar 30.1 g
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