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Tomato Pudding

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Ingredients
  Canned tomatoes/Tomato puree 28 Ounce (1 Can/ 1 Pound 12 Ounce)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Allspice 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Dry bread slices 7 , cut in 1/2-inch cubes
  Butter/Margarine 1⁄4 Pound, melted (1/2 Cup)
Directions

If canned tomatoes are used, press them through a wire strainer or whirl in a blender until pureed.
Mix tomato puree with the brown sugar and spices, if used.
Sprinkle bread cubes in a shallow 2-quart ungreased casserole and dribble melted butter over them.
Lightly mix in the tomato mixture.
Bake uncovered in a 350° oven for about 45 minutes, or until crusty and lightly browned on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Vegetable

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Average: 4.6 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2409 Calories from Fat 881

% Daily Value*

Total Fat 101 g154.8%

Saturated Fat 60.1 g300.5%

Trans Fat 0 g

Cholesterol 243.8 mg81.3%

Sodium 2146.6 mg89.4%

Total Carbohydrates 369 g123%

Dietary Fiber 20.8 g83.1%

Sugars 220.8 g

Protein 30 g59.9%

Vitamin A 167.9% Vitamin C 122.7%

Calcium 64.3% Iron 96.3%

*Based on a 2000 Calorie diet

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Tomato Pudding Recipe