Tomato Pudding

By • April 19, 2010 17 Comments



Author Notes: Like so many of you, I'm now mother-less. And I miss her most when I am in the kitchen. My mother died five years ago, just four hours after her own mother. It was a difficult summer (understatement of the century?) and the culmination of two funerals in two days only made it more surreal. Once I was back home, and gave in to my grief, this was the dish that made me reminisce - simultaneously happy and so, so sad. My mother made this recipe all the time - I'm sure if asked to describe her comfort food this would be it. Great brunch dish, served with runny-yolked eggs and a salad. Equally fantastic as a side dish with roast chicken or simple roast meats. - MrsWheelbarrowMrsWheelbarrow

Food52 Review: This recipe rolled off without a snafu. Admittedly a fan of Mrs. Wheelbarrow, I was nevertheless delighted by the instant success of her mom's recipe. I was concerned about a cup of brown sugar, but it works. I drained a can of San Marzano tomatoes and pureed them in the blender, resisting the urge to add fresh garden thyme. As she recommended, I roasted a chicken and served a green salad. My only correction would be that it serves 4, not 6. Too scrumptious! - LizthechefThe Editors

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Serves 6 (or one)

  • 2.5 cups cubed bread, crusts removed
  • 4 ounces unsalted butter
  • 1.5 cups tomato puree*
  • 1 cup brown sugar
  • 1/4 cup water
  • 1/2 teaspoon Coleman's dry mustard
  • Salt & pepper to taste
  1. *Tomato puree is available with other canned tomato products. I use my home canned tomatoes, drained, and then pureed in the blender.
  2. Preheat oven to 350. Place a pyrex or ceramic loaf pan in the oven and melt the butter. Toss the bread cubes in the butter and gently stir to coat.
  3. In a saucepan, add tomato puree, brown sugar, water and mustard. Bring to a simmer and cook for 5 minutes, to melt the sugar. Taste and correct for salt & pepper.
  4. Pour tomato sauce over the bread. Do not stir. Bake for 1-1/2 hours uncovered.

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