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Make a simple pudding side dish with garden-fresh tomatoes
With garden tomatoes aplenty, I decided to try one of my grandmother’s favorite side dishes – tomato pudding.
If you’re interested in preparing this tasty dish, you’ll probably find as many recipes for tomato pudding as you will for corn pudding.
One good reason to eat tomatoes is they provide a potassium, Vitamins C and A and calcium, according to the U.S. Department of Agriculture. In addition to these, tomatoes also contain lycopene, which is an antioxidant that some researchers say can reduce the risk of developing certain cancers.
Here’s how my grandmother prepared her tomato pudding, and I’ll note that each meal she prepared always included tomato pudding:
3 cups or 24 ounces of peeled and crushed tomatoes
(You can use canned tomatoes, but with so many locally-grown tomatoes at the farmers markets now, fresh ones will taste best.) It may take about eight medium tomatoes or four large ones.
1 cup of packed brown sugar or white sugar
4-5 slices of cubed bread or toast
¾ stick of butter
To begin with rub some of the butter on the bottom and sides of a square or round
If you’re interested in preparing this tasty dish, you’ll probably find as many recipes for tomato pudding as you will for corn pudding.
One good reason to eat tomatoes is they provide a potassium, Vitamins C and A and calcium, according to the U.S. Department of Agriculture. In addition to these, tomatoes also contain lycopene, which is an antioxidant that some researchers say can reduce the risk of developing certain cancers.
Here’s how my grandmother prepared her tomato pudding, and I’ll note that each meal she prepared always included tomato pudding:
3 cups or 24 ounces of peeled and crushed tomatoes
(You can use canned tomatoes, but with so many locally-grown tomatoes at the farmers markets now, fresh ones will taste best.) It may take about eight medium tomatoes or four large ones.
1 cup of packed brown sugar or white sugar
4-5 slices of cubed bread or toast
¾ stick of butter
To begin with rub some of the butter on the bottom and sides of a square or round
casserole dish and then line the bottom with about six slices of your butter.
If you’re using whole tomatoes instead of canned tomatoes, you may want to peel the skins off first.
First cut the core from the tomato and slice an “X” on top of it. Then, place the tomatoes in a pot of boiling water for about one minute. This step makes peeling the tomatoes easier.
After a minute, remove the tomatoes and begin peeling at the top of the tomato where you scored it. Slice your tomatoes and mash them in a bowl with a potato masher.
Next, cube your bread or toast and mix it into the mashed tomatoes. Add your sugar. Then, pour your mixture into your bowl.
Take the rest of your butter, cut it into slices and top your tomato pudding.
Place the tomato pudding into a preheated 375-degree oven and bake for about 30-45 minutes.
You’ll find this dish tasty and a nice addition to just about any entrée. My grandmother for each dinner always had fried chicken, roast and sliced ham. Enjoy!
- Bobbie Whitehead
If you’re using whole tomatoes instead of canned tomatoes, you may want to peel the skins off first.
First cut the core from the tomato and slice an “X” on top of it. Then, place the tomatoes in a pot of boiling water for about one minute. This step makes peeling the tomatoes easier.
After a minute, remove the tomatoes and begin peeling at the top of the tomato where you scored it. Slice your tomatoes and mash them in a bowl with a potato masher.
Next, cube your bread or toast and mix it into the mashed tomatoes. Add your sugar. Then, pour your mixture into your bowl.
Take the rest of your butter, cut it into slices and top your tomato pudding.
Place the tomato pudding into a preheated 375-degree oven and bake for about 30-45 minutes.
You’ll find this dish tasty and a nice addition to just about any entrée. My grandmother for each dinner always had fried chicken, roast and sliced ham. Enjoy!
- Bobbie Whitehead
