Spiced Fresh Tomato Pudding Recipes

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.

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.

TOMATO SUMMER PUDDING

Steps:

• Cut a shallow X in the bottom of each tomato with a sharp paring knife and blanch tomatoes in 2 batches in a 5- to 6-quart pot of boiling water, 1 minute per batch. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife.
• While tomatoes are cooling, mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Halve tomatoes crosswise, discard cores, and scoop seeds into a fine-mesh sieve set over a bowl. Press on seeds to extract liquid, then discard seeds. Coarsely chop tomatoes, then coarsely purée in batches with strained tomato liquid in a blender or food processor.
• Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic paste, stirring, until golden, about 1 minute. Remove skillet from heat and carefully add a small amount of puréed tomatoes near side of skillet (sauce will splatter and bubble vigorously). When bubbling subsides, add remaining purée, 1 3/4 teaspoons salt, and 1/2 teaspoon black pepper. Return skillet to heat and simmer, uncovered, stirring occasionally, 5 minutes. Cool sauce to room temperature, about 1 hour, then stir in vinegar.
• Trim crusts from bread slices, reserving crusts for another use. If using Pullman loaf, cut 4 slices in half diagonally, then cut 1 round from 1 more slice using cookie cutter. If using round loaves, square off 5 slices of bread from center of loaf and cut triangles and 1 round in same manner. Ladle 3/4 cup sauce into soufflé dish and spread to cover bottom. Line bottom of dish with bread in a pinwheel shape, putting round in center and fanning triangles around it, covering sauce completely (you may have 1 triangle left over). Ladle 1 1/4 cups sauce over bread layer, spreading evenly to cover. Cover sauce with more bread slices, trimming as necessary to fit in 1 layer in dish. Repeat layering 3 more times, using 1 1/4 cups tomato sauce each time and ending with bread. Cover top layer of bread with remaining sauce. Cover surface with plastic wrap, then top with a plate small enough to just fit inside dish. Weight pudding with 2 heavy cans (about 2 pounds total) and chill at least 12 hours.
• Remove weights and plate and run a thin knife around edge of dish. Invert a large plate over pudding and invert pudding onto plate. If any sauce remains in dish, spoon it over pudding. Cut into wedges, drizzle with olive oil, and serve chilled or at room temperature.

SPICED FRESH TOMATO PUDDING

Steps:

• Preheat oven to 350 degrees.
• Lightly grease an 8-inch square pan with 1 tablespoon of the butter.
• In a large saucepan, combine tomatoes, 1 cup of the sugar, cinnamon, nutmeg, allspice, salt and remaining 3 tablespoons butter.
• Bring to a boil; reduce heat and simmer for 5 minutes.
• Stir in vanilla.
• Add bread cubes; stir until bread is well-coated.
• In a small bowl, stir 1/2 cup hot bread mixture into egg.
• Gradually stir egg-coated bread into remaining bread mixture.
• Spoon into prepared baking pan.
• Sprinkle with remaining 1/4 cup sugar.
• Bake until a knife inserted in the center comes out clean, about 30 minutes.
• Serve warm with sweetened whipped cream, if desired.

TOMATO SUMMER PUDDING

Steps:

• Have enough tomatoes to overfill the mold you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and black pepper plus a tiny bit of sugar. Pour some passata, a puree of tomatoes, into a large soup plate and season with lemon juice and Worcestershire sauce, and maybe a touch of hot pepper sauce. Soak the bread slices briefly in this mixture and line your mold with them, leaving no cracks nor crannies. To the tomatoes add as much minced garlic as you fancy, plus a good measure of olive oil and lots of torn-up basil leaves. Adjust the seasoning and pour the whole lot into the bread-lined mold. Seal the top with more soaked bread. Place a receptacle on top with weights (such as cans of food) and leave overnight in the refrigerator. Unmold onto a fine dish and surround with goodies-quail eggs, olives, sweet peppers, capers or what you will. A bowl of sour cream might be handed around with it, or good homemade mayonnaise.;

TOMATO SUMMER PUDDING

Steps:

• Have enough tomatoes to overfill the pudding basin you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and pepper and a tiny bit of sugar. Pour some passata into a large soup plate and season with lemon juice and Worstershire sauce, and maybe a touch of pepper sauce. Soak the bread slices briefly in this mixture and line your bowl with them, leaving no cracks or crannies. To the tomatoes add as much crushed garlic as you fancy, a good measure of olive oil and lots of torn up basil leaves. Adjust the seasoning and pour the whole lot into the bread lined bowl. Seal the top with more soaked bread. Place the receptacle on top with weights and leave overnight in the refrigerator. Turn out onto a fine dish and surround with goodies--quail eggs, olives, peppers, capers or what you will. A bowl of sour cream might be passed round with it, or good home-made mayonnaise.

SAVORY TOMATO PUDDING

Steps:

• Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand.
• Stir in the garlic, olive oil and basil. Season with salt and pepper.
• Cut the bread into slices about 1/2-inch thick. You should have about 18 slices.
• Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly.
• Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over.
• To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.

SPICED TOMATO JUICE

Steps:

• In a large pitcher, combine the first seven ingredients; stir well. Pour into glasses. Garnish with celery. Serve immediately.

SPICED TOMATO SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.

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.