Food & Wine

Tomato Pudding

The Tri-City Herald's Food & Wine section Feb. 3 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Tomato Pudding

Tomato pudding and grilled cheese sandwiches sounds like an unbeatable combination. The recipe, made with less sugar and lard rather than butter, was a staple during the Depression. This version is from a booklet put out by the Florida Department of Agriculture in 1961, when we weren't worrying much about cholesterol. You could certainly cut back on both the sugar and butter.


1 (16-ounce) can tomatoes, peeled and diced

1 cup stale bread cubes

2/3 cup brown sugar

1/2 cup (1 stick) butter, melted


Heat oven to 350 degrees. Pour the tomatoes into an 8-inch square baking pan. Distribute the bread cubes over the top. Sprinkle with the brown sugar; pour the butter over the top. Bake 50 minutes, until lightly browned and bubbly. Makes 8 servings.

Per serving: 192 calories (53 percent from fat), 11.7 g fat (7.3 g saturated, 3 g monounsaturated), 30.4 mg cholesterol, 0.9 g protein, 22.4 g carbohydrates, 0.7 g fiber, 202 mg sodium.