"My Aunt always made this for Thanksgiving at my grandparent's house in Ohio. Although I was very wary of this as a child, I now make this dish all winter long. It is just so sweet and savory...you can't beat it if you love the taste of tomato." — Kendrick
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cubed white bread without crusts
1 (14.25 ounce) can
I have a favorite recipe for stewed tomatoes from an old Betty Crocker book, and I thought maybe this was the "pudding version" minus the peppers. Once I started making it I realized it fit in an 8x8 pan, but it had a full 1 1/2 sticks of butter! After I mixed the 1st 3 ingredients it had a nice flavor until I added the sugar. Then, it just got over-poweringly SWEET, yet when it was baked it was SUPER GREASY! In my dish it was sitting in a mound of "orange grease." The tomato taste behind all of the sugar and butter was good, but it was just so heavily masked. I think I will just keep making my stewed tomatoes on the stove, which also has bread, but is simpler to make, healthier, and tastes like fresh tomatoes. The concept sounded good, as I love tomatoes, but maybe I just didn't get it?
* Percent Daily Values are based on a 2,000 calorie diet.
Ohio Tomato Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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