Best Grandmas Tomato Pudding Recipes

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BEST TOMATO PUDDING



Best Tomato Pudding image

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

½ cup water
1 (14.25 ounce) can tomato puree
¾ cup brown sugar
1 tablespoon dried basil
1 pinch salt to taste
10 slices white bread, cubed
¼ cup butter, melted

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 BREAD PUDDING-GREAT GRANDMA'S RECIPE



Tomato Bread Pudding-Great Grandma's recipe image

This is a wonderful very old recipe from my Grandmother ' who was adopted by my Great Grandmother in Mobile, Alabama. I love eating this when it has cooled down a bit with a dollop of sour cream and another sprinkle of dill weed...This is so creamy and smooth..if you love tomatoes you will love this recipe. Enjoy! NOTE: This...

Provided by Pat Duran

Categories     Other Breakfast

Time 45m

Number Of Ingredients 8

1 c wheat bread,cubed
1/4 c melted butter
2 can(s) (8 oz, each),tomato sauce
1/4 c warm water
1/4 tsp salt
1/2 c brown sugar, lightly packed
3 Tbsp dairy sour cream(i used daisy brand)
1/4 tsp dried dill weed

Steps:

  • 1. Heat oven to 375^. Spray a 1 quart baking dish, that has a cover(or use foil), with non-stick butter spray; set aside. Cut 4 slices of wheat or pumpernickel bread into small cubes.
  • 2. Place the cubes in the prepared baking dish and drizzle the melted butter them.Toss the bread cubes to coat evenly. Set aside.
  • 3. In a small saucepan add the tomato sauce, sugar, salt ,water and sour cream. Whisk to blend. Bring to a boil and boil while stirring for about 5 minutes.
  • 4. Now carefully pour the hot tomato mixture evenly over the bread.Sprinkle with the dill weed. Bake for 30 minutes ,covered. Serve warm, as a side dish.

OLD FASHIONED TOMATO PUDDING



Old Fashioned Tomato Pudding image

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

1 12oz can(s) tomato paste (puree)
1 1/2 c light brown sugar
1/3 c water
1/8 tsp salt
3/4 c melted butter
4 c bread cubes, dry

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



Tomato Pudding image

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

2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 slices white bread, torn into pieces
2 tablespoons butter
salt and freshly ground black pepper to taste

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

MOM'S WINTER TOMATO PUDDING



Mom's Winter Tomato Pudding image

If you have home canned tomatoes, by all means use them; the best store bought substitute is imported Italian plum tomatoes.

Provided by Olha7397

Categories     Vegetable

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup butter, plus
2 tablespoons butter, for top
1 medium onion, finely chopped
2 tablespoons firmly packed dark brown sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried marjoram
3 cups bread cubes, toasted, white or whole wheat
1 (28 ounce) can plum tomatoes, imported
1 (6 ounce) can tomato paste
1 small onion, thinly sliced

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.

Nutrition Facts : Calories 135.8, Fat 7.5, SaturatedFat 4.5, Cholesterol 18.3, Sodium 494.2, Carbohydrate 16.3, Fiber 2.3, Sugar 8.1, Protein 2.5

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