Old Fashioned Tomato Pudding Recipes

TOMATO PUDDING

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.

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

OLD-FASHIONED TOMATO PUDDING

Steps:

• Lightly butter a 1-1/2-quart casserole and set aside.
• Toast bread and spread the 4 teaspoons of softened butter on one side of each slice. Reserve 1 slice of buttered toast for topping. Cut remaining toast into 1-inch pieces. Set aside.
• In a medium skillet, cook the chopped celery, green pepper, onion, and garlic in the 2 tablespoons butter for about 5 minutes or until tender, but not brown. Set aside.
• In a large mixing bowl, stir together undrained diced tomatoes, tomato paste, brown sugar, Italian seasoning, basil, thyme, oregano, and salt and pepper to taste.
• Fold toast pieces and cooked vegetables into the tomato mixture. Turn the mixture into the prepared casserole. Place reserved toast slice on top.
• Bake in a 350 degree F oven for 40 to 45 minutes or until the pudding is heated through. Serve warm.

GRANDMA'S TOMATO PUDDING

Steps:

• In 4-quart saucepan over medium heat, heat tomatoes to boiling; stirring frequently.
• Reduce heat to low; cover and simmer until tomatoes are soft, about 10 minutes.
• Uncover saucepan and cook 15 to 20 minutes longer, stirring often, until tomatoes thicken slightly.
• Stir in tomato paste, brown sugar,salt and pepper.
• Put cubed bread over tomato mixture.
• Pour melted butter over bread.
• Bake at 350° for 20 minutes.
• Serve.

BEST TOMATO PUDDING

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.