Ohio Tomato Pudding

1
Kendrick 1

"My Aunt always made this for Thanksgiving at my grandparent's house in Ohio. Although I was very wary of this as a child, I now make this dish all winter long. It is just so sweet and savory...you can't beat it if you love the taste of tomato."

Ingredients

1 h 20 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. In a large bowl, toss the bread cubes with melted butter, and stir in the tomato puree, brown sugar, lemon juice, and orange juice. Lightly spoon the bread mixture into the prepared baking dish.
  3. Bake uncovered in the preheated oven until the top is golden brown, about 1 hour.

Reviews

1

I have a favorite recipe for stewed tomatoes from an old Betty Crocker book, and I thought maybe this was the "pudding version" minus the peppers. Once I started making it I realized it fit in a...