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Tomato Pudding Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook40 m
  • Ready In45 m
  • 1Preheat the oven to 350 degrees F (175 degrees C).
  • 2Pour 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.
  • 3Bake for 35 to 40 minutes in the preheated oven, or until golden brown.
Ingredients
  • 4 servings
  • 143 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    143
    7%
  • Fat:
    6.4
    10%
  • Carbs:
    16.2
    5%
  • Protein:
    3.2
    6%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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