Tomato Pudding
1 quart cooked fresh or canned tomatoes
6 to 8 leftover biscuits or day-old bread
1 T. minced onion
1/4 t. allspice
1 C. sugar
2 T. butter
Tear biscuits or bread into bite-size pieces. Combine all ingredients and pour into a greased casserole dish. Bake at 325°F. for 20 minutes.
Note: This is good without sugar and allspice. Just add 1 teaspoon celery seed and a little more onion.
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