Best 3 Tally Ho Tomato Pudding Recipes

Tally ho tomato pudding is a delightful, classic dish that combines the flavors of tomatoes, bread, cheese, and herbs. It is a versatile recipe that can be tailored to your own taste preferences, and it is sure to be a hit at your next dinner party or potluck.

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TALLY HO TOMATO PUDDING

Tally Ho Tomato Pudding image

this must be served quickly before the pudding falls...but it is delicious..came from an old stage coach inn in Waterville Ohio...

Provided by grandma2969

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup brown sugar, packed
1 cup tomato puree
1/4 cup water
2 cups dry bread cubes, crusts removed
1/2 cup melted butter

Steps:

combine brown sugar,tomato puree, and water.
cook 5 minutes.
while tomato mixture is cooking, put bread cubes in casserole and pour melted butter over.
Pour on hot tomato mixture.
DO NOT STIR!
Bake 50 minutes in a 325* oven.
the drier the bread cubes, the more crusty the pudding will be -- .

Nutrition Facts : Calories 496.1, Fat 23.9, SaturatedFat 14.8, Cholesterol 61, Sodium 350.9, Carbohydrate 71, Fiber 1.7, Sugar 57.4, Protein 3.1

TALLY HO TOMATO PUDDING

Tally Ho Tomato Pudding image

Number Of Ingredients 5

Ingredients

1 cup brown sugar
1 cup tomato purée
1/4 cup water
2 cups dry bread cubes, crusts removed
1/2 cup butter, melted

Steps:

Combine brown sugar, tomato purée, and water. Cook 5 minutes. While tomato mixture is cooking, put bread cubes in casserole and pour melted butter over. Pour on hot tomato mixture. Do not stir. Bake 50 minutes in a 325° oven. The drier the bread cubes, the more crusty the pudding will be.

Nutrition Facts : Nutritional Facts Serves

BERGHOFF CREAMED SPINACH

Berghoff Creamed Spinach image

Number Of Ingredients 7

Ingredients

3 slices bacon, diced
2 tablespoons butter
1 1/2 tablespoons flour
1 cup half and half, scalded
1 large onion, diced, sauteed until soft, but not brown
1 pound cooked spinach, chopped fine
salt, pepper, and nutmeg to taste

Steps:

Sauté bacon in Dutch oven till crisp. Reduce heat to medium low and add butter. When melted, whisk in flour to make roux. Cook 2 minutes, stirring constantly. Mixture should be golden. Be sure not to overcook. Slowly add hot half-and-half, whisking constantly till sauce is smooth and thickened. Blend in remaining ingredients and heat through, adding salt, pepper, and nutmeg to taste. Note: May use frozen spinach, just thaw.

Nutrition Facts : Nutritional Facts Serves

Tips:

For the best flavor, use ripe, juicy tomatoes. Beefsteak, Roma, and heirloom tomatoes are all good choices.
If you don't have a 9x13 inch baking dish, you can use two smaller dishes, such as two 8x8 inch dishes or four 6x6 inch dishes. Just adjust the cooking time accordingly.
Be careful not to overcook the pudding. It should be set in the center, but still slightly wobbly.
Serve the pudding warm or at room temperature. It can be stored in the refrigerator for up to 3 days.
To make a vegetarian version of the pudding, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

Tomato pudding is a classic Southern dish that is easy to make and always a crowd-pleaser. It is a versatile dish that can be served as an appetizer, side dish, or main course. With its sweet and tangy flavor, tomato pudding is a surefire hit.

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