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Tomato Pudding Recipe
|Tomato puree||10 Ounce|
|Boiling water||1⁄4 Cup (4 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Fresh white bread crumbs||1 Cup (16 tbs)|
|Brown sugar||6 Tablespoon|
Calories 160 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 4.7 g23.5%
Trans Fat 0 g
Cholesterol 19.4 mg
Sodium 146.7 mg6.1%
Total Carbohydrates 23 g7.8%
Dietary Fiber 1.2 g5%
Sugars 17.6 g
Protein 1 g3%
Vitamin A 10.1% Vitamin C 8.8%
Calcium 3.1% Iron 7.2%
*Based on a 2000 Calorie diet
Rinse the can with 1/4 c.boiling water and add to puree.
Heat to boiling point, then add salt, brown sugar and dried basil.
Place in baking dish the cup of bread crumbs; pour 1/4 c.melted butter over them.
Add tomato mixture and cover dish closely.
Bake the pudding in a moderate oven of 375° for 30 minutes.
Do not remove the cover until ready to serve the tomatoes.
Serve with meat, fish or omelet.