Tomato Pudding

Tomato Pudding i i
Courtesy of Heather MacDonald
Tomato Pudding
Courtesy of Heather MacDonald

Submitted by Heather MacDonald of Mahnattan Beach, Calif. (by way of Grosse Pointe Shores, Mich.)

Late fall and my mouth begins to pucker for a holiday dish like no other: tomato pudding. Yes, you heard right. How can something that sounds so gross possibly taste good? TP, as it is affectionately referred to in the MacDonald family, is an acquired taste. Sweet and tangy, it's a dish served hot but equally as good straight out of the fridge. There are no fancy-schmancy ingredients. It's straight-up, old-school, Midwestern holiday fare. Nutritional benefits are minimal at best, but who cares? You eat it only twice a year. That's why we triple the recipe. Drink the Kool-Aid and you'll see. My mouth is watering. I heart TP!


1 small can Contadina tomato paste

1/4 cup boiling water

3/4 cup brown sugar

1/2 teaspoon salt

1/3 cup melted butter

3 cups Wonder Bread — 3-5 slices ripped into 1-inch pieces, including the crusts

Rip bread into approximately 1-inch bite-sized pieces and put into baking dish.

Mix tomato paste, boiling water, brown sugar, salt and melted butter together over low heat. Once it is completely melted, while constantly stirring, bring to a rolling boil until you see bubbles appearing.

Pour bubbling mixture over bread, coating thoroughly. You want the tomato mixture to get to the bottom of the baking dish. If needed, gently mix together bread and tomato mixture. If you feel you need a bit more bread, add it in.

Bake in 350 degrees over for 30 minutes until lightly brown on top.

There goes the mouth watering again. Enjoy!

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