Moms Winter Tomato Pudding Recipes

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.

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.

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.

Steps:

• Melt the butter in a skillet over medium low heat and add the chopped onion. Saute until the onion is transparent, about 10 minutes. Add the brown sugar, salt, pepper, and marjoram and stir well to combine. Add the bread cubes and toss to coat with the seasoned butter. Remove from the heat and reserve.
• Place the tomatoes in a mixing bowl and break them up into chunks by crushing against the side of the bowl with the back of a heavy spoon. Add the tomato paste and blend until smooth. Reserve.
• Preheat the oven to 350°F Generously butter a shallow 2 ½ quart baking dish. Spoon about half of the tomato mixture into the baking dish and top with half of the bread mixture. Repeat. Scatter the sliced onion over the bread cubes and dot with additional butter.
• Bake for 35 to 40 minutes, or until tomatoes are thick and bubbling and onion is nicely browned. Serve warm. Serves 10-12.
• John Hadamuscin's Enchanted Evenings.

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 -- .

Steps:

• Heat oven to 250 degrees. If using larger tomatoes, such as beefsteak or plum tomatoes, slice them in half; if using cherry tomatoes, leave them whole.
• Combine tomatoes, garlic, ginger and basil in a 9- by 13-inch baking dish. Add enough olive oil to cover. Transfer to oven and bake for 2 hours; the tomatoes should have started to collapse and have a few brown spots. Return them to the oven if necessary.
• Remove baking dish from oven and let tomatoes cool. Drain the oil and reserve. (You can use it as you would any normal olive oil.) Refrigerate or freeze your tomatoes for later use; they will last in the fridge up to 1 week. The oil will keep for 2 weeks in the refrigerator.

Steps:

• Preheat the oven to 400 degrees.
• Butter a 2 quart casserole dish and place the bread crumbs evenly on the bottom.
• In a saucepan, combine the butter, onion, and bell pepper and saute until translucent.
• Add the tomatoes and brown sugar, and seasonings and bring to a boil.
• Put half the cheese over the breadcrumbs and pour the tomato mixture over the top.
• Add the rest of the cheese and bake until bubbly and the cheese is browned.
• (about 15 minutes).

Steps:

• Preheat oven to 350 degrees.
• Pour tomatoes into a 1 1/2 quart baking dish.
• Mix in the torn pieces of bread and season with salt and fresh ground pepper.
• Dot with pieces of butter.
• Bake 35- 40 minutes.

Steps:

• 1. Preheat oven to 375F. Use a 1 1/2 qt. casserole dish sprayed with non stick spray.
• 2. In a sauce pan combine the tomato paste (puree), sugar, water and salt. Cook together 5 minutes.
• 3. Place bread cubes in casserole dish. Pour melted butter over bread cubes.
• 4. Pour tomato mixture over top of previous mixture and toss to make sure it covers the bread.
• 5. Set casserole dish in a pan of hot water in oven. Bake for 45 to 55 minutes.

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.