Spiced Fresh 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:

• Preheat the oven to 375 F.
• Grease a 3-quart baking dish.
• In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt.
• Place bread cubes in the baking dish; drizzle with melted butter.
• Pour tomato mixture over bread.
• Refrigerate up to 4 hours, if desired.
• Bake in the preheated oven for 35 to 40 minutes, or until hot and bubbly.
• Garnish with fresh parsley sprigs, if desired.

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

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.

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.

SPICY TOMATO SAUCE

Steps:

• Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
• Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
• Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

TOMATO JAM

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

MOM'S WINTER TOMATO PUDDING

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.