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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (231g) Recipe makes 4 servings |
||
| Calories 154 | ||
| Calories from Fat 60 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 614mg | 25% | |
| Potassium 536mg | 15% | |
| Total Carbohydrate 22.5g | 7% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 8.5g | ||
| Protein 3.1g | 6% | |
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By: Lorac
Feb 6, 2002
So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties and am always asked for the recipe. People are surprised at how few ingredients are involved. Great to add to any oven cooked meals. This recipe was my mother-in-law's answer to "last" minute meal planning.
SERVES 4
Ingredients
- 2 (14 1/2 ounce) cans peeled and diced tomatoes
- 3 slices white bread, torn into pieces (I prefer Pepperidge Farms or a similar homestyle bread)
- 2 tablespoons butter
- salt
- fresh ground pepper
Directions
1
Preheat oven to 350 degrees.2
Pour tomatoes into a 1 1/2 quart baking dish.3
Mix in the torn pieces of bread and season with salt and fresh ground pepper.4
Dot with pieces of butter.5
Bake 35- 40 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
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- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: Chef #892783
On Aug 19, 2008
When I was young my friend's mom made this and I always remembered it as a favorite of mine. When I saw the recipe I had to try it...a little altered. I put tiny mozzerella balls and dried basil mixed in plus parmesean on top with a few panko crumbs. It was superb!!!!
From: Derf
On Jul 14, 2008
I tried this because I had never heard of tomato pudding, is was ok, but we didn't care for the texture. Perhaps we need more bread in it, it was quite loose but had a nice flavour. A change from our usual veggie side dishes.
From: MizzNezz
On Mar 22, 2002
We really liked this. I used 2 pieces of stale bread and a cup of crushed saltine crackers. I put about 1/4 cup of grated parmasean on the top before I put it in the oven. A nice side dish with a lot of flavor. I recommend this especially if you're a tomato lover like we are.
From: Miss Annie
On Feb 11, 2002
Thanks for posting this recipe. It reminded me of my Grandmother. I guess it was the simplicity of the taste. I am a great tomato eater, raw, cooked, however, and this was wonderful. I will print this out and add it to my tried and true recipes.
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