TOMATO BREAD PUDDING
Steps:
- Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).
- Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
- Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée
- While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
- Reduce oven temperature to 350°F.
- Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 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.
Nutrition Facts : Calories 255 kcal, Carbohydrate 40 g, Cholesterol 25 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, Sodium 673 mg, Sugar 28 g, Fat 10 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
BAKED TOMATO PUDDING ..OLD FAMILY HEIRLOOM RECIPE
I found this recipe in a very old Church Recipe Book, while traveling in Kentucky, many year ago. It makes a different baked casserole when you need something different to serve. It goes well with many meat dishes. This recipe is not to be confused with Stewed Tomatoes.
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 55m
Number Of Ingredients 6
Steps:
- 1. Melt butter, pour over bread and toss. Heat tomatoe puree,water, salt and brown sugar. Simmer5 minutes, then pour over bread cubes. Toss. Bake in a 1-1/2 quart covered casserole dish for 45 minutes., at 325 Degrees Serve and enjoy
- 2. I just noticed another JAP cook, Susan Feliciano has another version of this wonderful side dish on her site..... Tomato Pudding. You might like to try both. She has some really great recipes.....
TOMATO-BASIL BREAD PUDDING
Provided by Giada De Laurentiis
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
OLD FASHIONED TOMATO PUDDING
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
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
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
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
Categories Tomato Brunch Side Bake Vegetarian Quick & Easy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Toss bread cubes with butter in a 13- by 9-inch baking dish until coated.
- Purée tomatoes with juice in a blender 5 seconds, then transfer to a small saucepan along with water, brown sugar, tomato paste, salt, and hot sauce. Bring mixture just to a simmer, then pour over bread, stirring to combine. Bake, uncovered, until edges are beginning to caramelize, 35 to 40 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.
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
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
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- Prepare the Ricotta Biscuit dough: Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Place the bowl in the freezer to chill for 20 minutes. Add the butter to the dry ingredients and toss to combine. Pinch and smear the pieces of butter between your fingers. Processing the butter like this creates small leaves of butter that layer in the dough, resulting in flakes later. Once all the butter chunks have been pinched, grab small handfuls of flour and butter and rub the two together between the palms of your hands until the mixture resembles uneven pebbles on a sandy beach.
- Create a well in the center of the mixture and add 1 cup of the buttermilk. Using a fork, toss the flour and butter from around the edge of the well into the center. Fluff the buttermilk and flour mixture with the fork five or six times, until shaggy looking.
- Crumble the ricotta cheese into tablespoon-size chunks over the dough, making sure not to break up the cheese too much. Using your hands with your fingers spread wide open, loosely incorporate the cheese into the dough with a lift-and-gently-squeeze motion. Drizzle the remaining 1 cup of buttermilk over the dough while using the fork to bring the mixture together into a loose and shaggy mass.
- Scrape the dough onto a lightly floured work surface and use your hands to shape the dough into a 10 x 7-inch rectangle. Fold the rectangle in thirds like a letter and then rotate 90 degrees. Using a rolling pin, flatten the dough back into a 10 x 7-inch rectangle. Repeat the folding, rotating, and rolling process two more times, ending with the dough shaped into a 10 x 7-inch rectangle of about 1-inch thickness. Wrap the dough with plastic and refrigerate for 30 minutes. Return the dough to the work surface and roll it out to about ¾-inch thickness. Cut it into 2-inch squares or use a round 2-inch cutter to make mini-biscuits.
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- Position a rack in the center of the oven and preheat to 400°F. Spray a 9x13-inch pyrex casserole dish with nonstick spray (if you have a smaller rectangular dish, that will work too).
- 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 drizzle the melted butter over 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 for 5 minutes before serving.
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- Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 10 seconds, then immediately transfer them to the ice water. Peel and core the tomatoes and halve them horizontally. Set a strainer over a medium bowl and scoop the seeds and pulp from the tomatoes into it. Press the pulp to extract as much of the juice as possible; there should be 1 cup. If not, add enough of the tomato juice to make 1 cup.
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