Tomato Pudding
Stuffing mix and canned, stewed tomatoes come together to create a saucy, savory vegetarian main dish or side.
Ingredients
Two (1 lb.) cans stewed tomatoes
1 medium onion, halved and slivered
1 tablespoon dark brown sugar
2 tablespoons butter or margarine, divided
2 tablespoons water
1 cup Pepperidge Farm herb-seasoned stuffing mix
Yield: 4 Servings
Directions
Prep: 20 min Total:
1
In saucepan, cook tomatoes, onion, sugar and a tablespoon of the butter over medium-high heat until the liquid is reduced by half, 10 to 15 minutes. Pour mixture into a shallow 1 1/2 quart casserole dish. Melt the other tablespoon of butter with the water; stir in stuffing mix. Spread mixture over tomatoes, then bake at 350 degrees F. for 30 to 40 minutes, or until tomatoes are heated and topping is golden.
2
Note: Dry bread cubes can be substituted for the stuffing mix. The tomato-onion mixture can be prepared ahead of time—just don’t add the topping until ready to bake.
|