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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Executive Food Editor: Zanne Early Stewart Father: Hobe Early, Wilmette, IL Our family first encountered tomato pudding nearly 50 years ago in northern Michigan, where we rented a summer house on Lake Charlevoix. It quickly became the mandatory side dish to whatever Dad was cooking on the grill. Ingredients:
5 cups (1-inch) cubes country-style bread (from 1 loaf), crusts discarded |
1 stick (1/2 cup) unsalted butter, melted |
1 (14 1/2-oz) can whole tomatoes in juice |
2/3 cup water |
2/3 cup firmly packed light brown sugar |
1 tablespoon tomato paste |
3/4 teaspoon salt |
1/2 teaspoon hot pepper sauce such as tabasco |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Toss bread cubes with butter in a 13- by 9-inch baking dish until coated.
3. Purée tomatoes with juice in a blender 5 seconds, then transfer to a small saucepan along with water, brown sugar, tomato paste, salt, and hot sauce. Bring mixture just to a simmer, then pour over bread, stirring to combine. Bake, uncovered, until edges are beginning to caramelize, 35 to 40 minutes.
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