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Tomato Pudding

CAROL BRUNELL

"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."
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Ingredients

45 m servings 143 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 35 to 40 minutes in the preheated oven, or until golden brown.

Nutrition Facts


Per Serving: 143 calories; 6.4 g fat; 16.2 g carbohydrates; 3.2 g protein; 15 mg cholesterol; 487 mg sodium. Full nutrition

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Reviews

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I made it like this the first time and the second time I added chopped onion and a tablespoon of brown sugar with 1 teaspoon of basil

Good basic recipe for a side dish if you like canned tomatoes (my husband not so much). With all of the different flavors available in canned tomatoes, you really can style this up.

I've made this for years. I like to toast the bread and spread butter on before breaking it up and add the tomatoes. Good either way though!

My mother taught me to make this when I was just learning to cook except we make it one the stove top and call it "Breaded tomatoes". This is a great take on a classic dish. We usually add some ...