Tomato Pudding

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Tomato Pudding


28 oz can whole tomatoes (get the best you can find)

¼ cup brown sugar

½ cup white sugar

Salt and pepper – about a tsp of each

5 slices white bread

6 Tbsp melted butter


Preheat oven to 375 degrees.

Pour un-drained tomatoes in a large bowl and break up using your hands or a spoon.

Stir in both sugars and salt and pepper.

Tear bread into pieces and put on top of tomatoes.

Pour melted butter over the bread.

Spray a baking dish with cooking spray.

Pour tomato and bread mixture in baking dish and bake for about an hour until bubbly and top is slightly brown.

Serve immediately – but also good at room temperature. Hope for leftovers

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