Executive Food Editor: Zanne Early Stewart
Father: Hobe Early, Wilmette, IL
Our family first encountered tomato pudding nearly 50 years ago in northern Michigan, where we rented a summer house on Lake Charlevoix. It quickly became the mandatory side dish to whatever Dad was cooking on the grill.
Recipe information
Total Time
1 hr
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Toss bread cubes with butter in a 13- by 9-inch baking dish until coated.
Step 3
Purée tomatoes with juice in a blender 5 seconds, then transfer to a small saucepan along with water, brown sugar, tomato paste, salt, and hot sauce. Bring mixture just to a simmer, then pour over bread, stirring to combine. Bake, uncovered, until edges are beginning to caramelize, 35 to 40 minutes.
