Guest guest Posted October 31, 2003 Report Share Posted October 31, 2003 Tomato Pudding 2 cans (28oz) crushed tomatoes with juice 1 cup brown sugar, packed (or alternative natural sweetner such as date sugar) 1 can (6oz) tomato paste 2 teaspoons dry mustard 1 teaspoon salt pinch baking soda 3 cups toasted white bread cubes (gf if necessary) 1/2 cup vegan margarine, melted Heat oven to 375 degrees F. Grease a 3-quart baking dish. In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt. Place bread cubes in the baking dish; drizzle with melted margarine. Pour tomato mixture over bread. Refrigerate up to 4 hours, if desired. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with fresh parsley or rosemary sprigs, if desired. Serves about 10. ) ( ( (___) ] Sippin' a cuppa' tea with LaDonna Quote Link to comment Share on other sites More sharing options...
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