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Tomato Pudding

Tomato Pudding

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
CAROL BRUNELL

CAROL BRUNELL

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 35 to 40 minutes in the preheated oven, or until golden brown.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PREDESTOGO
10

PREDESTOGO

8/23/2011

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

Becky D
3

Becky D

6/23/2012

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!

lutzflcat
2

lutzflcat

12/21/2012

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.

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