Ohio Tomato Pudding Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Ohio Tomato Pudding

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"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. In a large bowl, toss the bread cubes with melted butter, and stir in the tomato puree, brown sugar, lemon juice, and orange juice. Lightly spoon the bread mixture into the prepared baking dish.
  3. Bake uncovered in the preheated oven until the top is golden brown, about 1 hour.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Nov 18, 2010

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?

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 451 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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