Best 3 Baked Tomato Pudding Old Family Heirloom Recipes

Baked tomato pudding has been a beloved family heirloom recipe for generations, passed down from grandmother to granddaughter and enjoyed by families across the world. This delectable dish combines the vibrant flavors of tomatoes with a creamy custard filling, creating a symphony of textures and tastes that is sure to tantalize your palate. Whether served as a savory main course or a comforting dessert, baked tomato pudding holds a special place in many hearts, evoking memories of family gatherings and cherished traditions. Its simple yet versatile nature makes it a perfect canvas for culinary creativity, allowing you to experiment with different herbs, spices, and cheeses to create a unique and unforgettable dish that will be enjoyed by all.

Let's cook with our recipes!

TOMATO PUDDING

Tomato Pudding image

Tomatoes are baked with torn bread to make a savory tomato pudding. So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties, and I am always asked for the recipe. Add it to any oven cooked meal.

Provided by CAROL BRUNELL

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 4

Number Of Ingredients 4

Ingredients

2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 slices white bread, torn into pieces
2 tablespoons butter
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste.
Bake for 35 to 40 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 16.2 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 487.3 mg, Sugar 5.8 g

HEIRLOOM TOMATO TARTS

Heirloom Tomato Tarts image

Make and share this Heirloom Tomato Tarts recipe from Food.com.

Provided by Food.com

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

10 tomatoes, sliced
2 tablespoons olive oil
flaked sea salt
black pepper
1 roll, ready-made puff pastry (defrosted)
1/2 lb buffalo mozzarella, sliced
1 egg, beaten
fresh basil leaf

Steps:

Preheat the oven to 375°F.
Place sliced tomatoes on a non-stick baking tray and drizzle with olive oil; season with salt and pepper then place into the oven.
Roast for 20 minutes or until the tomatoes are soft and caramelizing around the edges.
Remove from the oven and allow to cool slightly; turn the oven down to 325°F.
Roll pastry out thin and place on a paper-lined baking sheet; score the edges to make a border; make sure not to slice through the pastry. Then bake halfway (for approximately 10 minutes); remove from the oven.
place tomatoes and mozzarella on the pastry, alternating the two.
brush the edges of the pastry with the beaten egg.
Drizzle a little olive oil over the tomatoes and mozzarella; season with salt and pepper.
Place back in the oven for approximately 10-15 minutes; until the pastry is crisp and golden.
Remove from the oven and top with fresh basil leaves.

Nutrition Facts : Calories 230, Fat 14.6, SaturatedFat 6, Cholesterol 60.9, Sodium 311.3, Carbohydrate 13.9, Fiber 2.7, Sugar 6, Protein 12.2

TOMATO DAVINCI - HEIRLOOM TOMATO SAVORY BREAD PUDDING

Tomato Davinci - Heirloom Tomato Savory Bread Pudding image

Just about all children LOVE pizza and My kids really like this recipe because they say It taste just like Pizza. Besides getting rave reviews at home, This was another popular side we used to have on the TaylorMade Menu in the cafe.

Provided by taylormademarket

Categories One Dish Meal

Time 40m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 11

Ingredients

3/4 ciabatta, loaf
1 onion, diced
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 eggs
1/2 cup vegetable stock
1/2 cup almond milk or 1/2 cup coconut milk, etc
4 cups fresh tomatoes, chopped
2 tablespoons sun-dried tomatoes packed in oil, chopped
fresh herb (I used Parsley, Basil & Thyme)
salt & pepper

Steps:

Preheat oven to 400*.
Cube the ciabatta bread and spread on sheet pan. Toast in oven for a few minutes until crispy.
Drizzle the olive oil in a skillet, add onion & garlic. Sauté until soft. Remove from heat. set aside.
In a large bowl, beat eggs, stock and milk. Add sautéed onions & garlic, chopped tomatoes, fresh herbs, salt & pepper. Stir to combine.
Place toasted ciabatta cubes in a baking dish and pour mixture all over covering the cubes.
Allow 2-3 minutes for bread to absorb liquid.
Bake 350* for 25 - 30 minute.

Nutrition Facts : Calories 98.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 62, Sodium 36.8, Carbohydrate 7.4, Fiber 1.9, Sugar 4, Protein 3.5

Tips:

Use ripe, flavorful tomatoes: This will ensure that your pudding has the best possible flavor. If you can't find ripe tomatoes, you can use canned tomatoes instead.
Don't overcook the tomatoes: Overcooked tomatoes will become mushy and lose their flavor. Cook them just until they are softened.
Use a variety of spices: This will give your pudding a more complex flavor. Some good spices to use include basil, oregano, thyme, and garlic powder.
Don't be afraid to experiment: There are many different ways to make baked tomato pudding. Feel free to adjust the recipe to suit your own taste.

Conclusion:

Baked tomato pudding is a delicious and versatile dish that can be served as an appetizer, a side dish, or a main course. It's also a great way to use up leftover tomatoes. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.