Tallyhotomatopudding 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.

TAPIOCA PUDDING

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

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.

TALLY HO TOMATO PUDDING

Steps:

• combine brown sugar,tomato puree, and water.
• cook 5 minutes.
• while tomato mixture is cooking, put bread cubes in casserole and pour melted butter over.
• Pour on hot tomato mixture.
• DO NOT STIR!
• Bake 50 minutes in a 325* oven.
• the drier the bread cubes, the more crusty the pudding will be -- .

TOMATO PUDDING

Steps:

• Peel the tomatoes, and cut them in half. Scoop out the seeds, juice and pulp and process with the skins. Chop the tomato flesh, and put it in a bowl. Rub the pulp and skins through the sieve to extract maximum juice and flavor. Pour half the resulting liquid on to the tomatoes. Taste the mixture, and then just enough salt and pepper to season. Season the remaining tomato liquid with salt and pepper to taste. Cut the bread into wedges, dip into the seasoned tomato liquid, and line small molds as if making individual summer puddings, or a large pudding basin. Spoon in the chopped tomato, and cover with a round of bread. Cover the puddings, weight them, and refrigerate for six to eight hours or overnight. To serve, turn out on to a chilled plate, decorate with herbs, and serve with a tomato vinaigrette made with extra-virgin olive oil, sherry vinegar and some saved tomato pulp. Accompany, if you wish with a salad of steamed baby artichokes, leeks, asparagus, broccoli spears, and other summer vegetables, or simply with a sprig of mint and some miniature tomatoes.

TALLY HO TOMATO PUDDING

Steps:

• Combine brown sugar, tomato purée, and water. Cook 5 minutes. While tomato mixture is cooking, put bread cubes in casserole and pour melted butter over. Pour on hot tomato mixture. Do not stir. Bake 50 minutes in a 325° oven. The drier the bread cubes, the more crusty the pudding will be.

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.