12/01/17

Tomato Pudding

Tomato-Pudding

Photo: Ariana Lindquist

This simple, savory side of baked tomatoes, bread, and cheese is a colorful and comforting addition to the holiday table.

1 (1-lb.) loaf country bread, cut into 1-inch pieces
3/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
8 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1/2 cup chicken stock
1/2 cup grated pecorino romano
2 tablespoons dark brown sugar
2 tablespoons fresh lemon juice
2 tablespoons roughly chopped thyme
1 (28-oz.) can whole peeled tomatoes in purée, crushed by hand
1 (16-oz.) can tomato purée

Preheat oven to 350 degrees F.

In a large bowl, place soft bread, brown sugar and melted butter.

Pour out cans of tomato puree and tomato soup into bread mixture. In each empty can, pour about 1 tablespoon of warm water to rinse out the can, then pour water into bread mixture.

Using your hands or a spatula, gently mix everything together until thoroughly combined. Pour into casserole dish and bake for 1 hour. Serve immediately.

  • News & Recipes

  • Categories

  • Archives