Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Tomato Pudding*




Source of Recipe


Southern US Cuisine


Recipe Introduction


I've been making this side dish for years and I believe it's an old country recipe. Makes a nice accompaniment to most meat entrees, such as steak or pork chops. The recipe can be cut in half easily enough.


List of Ingredients




2 cans (28oz) crushed tomatoes with juice
1 C brown sugar, packed
1 can (6oz) tomato paste
2 t dry mustard
1 t salt
pinch baking soda
3 C toasted white bread cubes or croutons
1/2 C real butter, melted


Recipe



Heat oven to 375 degrees F. Grease a 3-quart baking dish. In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt. Place bread cubes in the baking dish; drizzle with melted butter. Pour tomato mixture over bread. Refrigerate up to 4 hours, if desired. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with fresh parsley or rosemary sprigs, if desired.
Serves about 10.