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

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Ingredients

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