Recipe by CAROL BRUNELL
"Tomatoes are baked with torn bread to make a savory tomato pudding. So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties, and I am always asked for the recipe. Add it to any oven cooked meal."
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2 (14.5 ounce) cans
peeled and diced tomatoes with juice
white bread, torn into pieces
salt and freshly ground black pepper to taste
I made it like this the first time and the second time I added chopped onion and a tablespoon of brown sugar with 1 teaspoon of basil
I've made this for years. I like to toast the bread and spread butter on before breaking it up and add the tomatoes. Good either way though!
Good basic recipe for a side dish if you like canned tomatoes (my husband not so much). With all of the different flavors available in canned tomatoes, you really can style this up.
My mother taught me to make this when I was just learning to cook except we make it one the stove top and call it "Breaded tomatoes". This is a great take on a classic dish. We usually add some onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
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