Tomato Pudding

4 Reviews

Prep: 5 min
Cook: 40 min
Ready In: 45 min

“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.” - by CAROL BRUNELL

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

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Metric US

Original recipe yields 4 servings

Directions

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

Amount Per Serving (4 total)

Calories
143 cal
7%

Fat
6.4 g
10%

Carbs
16.2 g
5%

Based on a 2,000 calorie diet

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Reviews (4)

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PREDESTOGO

Aug. 23, 2011

"I made it like this the first time and the second time I added chopped onion and a tablespoon of brown sugar with 1 teaspoon of basil..." See more"

Becky D

Jun. 23, 2012

"I've made this for years. I like to toast the bread and spread butter on before breaking it up and add the tomatoes. Good either way though!..." See more"

lutzflcat

Dec. 21, 2012

"Good basic recipe for a side dish if you like canned tomatoes (my husband not so much). With all of the different flavors available in canned tomatoes, you really can style this up...." See more"

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