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My review
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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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
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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Newest
8/23/2011
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
12/21/2012
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.
6/23/2012
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!