Another delicious recipe I acquired after a News-Gazette ladies' luncheon last week is Alice Vaughan's tomato pudding recipe.
You probably have never heard of tomato pudding. I hadn't either, but I loved its complex tangy flavor, and was surprised by how easy this recipe seems. I have a feeling this is going to be a go-to dish for me, and I'm eager to try making it with whole-wheat bread, garden-fresh tomatoes (although that seems so far-off right now!) or perhaps topped with basil and feta cheese. It seems like it will be pretty versatile.
1 quart tomatoes
1 cup brown sugar
eight slices dried bread
1/2 cup butter
pinch of salt
2 teaspoons finely diced onion
Pour melted butter over bread in large baking dish. Boil sugar, tomatoes and onions three minutes. Pour over. Bake for one hour at 375 degrees.
Photo is from this website. No photo I could find of tomato pudding looked appetizing, so I cheated.