Easy Tomato Pudding Recipe

When it comes to preparing for Thanksgiving dinner, it’s a time to share traditional recipes, some which are expected and some that may be a taste of the unexpected, like this tomato pudding recipe.

Although it may not be as well-known as green bean casserole or cranberry sauce, it is a classic side dish in parts of the southern United States, especially the Carolinas. Rich, sweet, and tangy, this dish brings a unique flavor to the table that pairs well with turkey, ham, or even roast beef.

However, if you’ve never heard of tomato pudding before, you’re not alone! Although this dish has roots in Southern cuisine, where it has long been cherished for its comforting texture and blend of flavors it isn’t a common dish in many other areas of the country.

Think of it as a savory bread pudding with a sweet-tangy twist—ripe tomato flavor melded with rich brown sugar, fresh orange juice, and just a hint of warm spice. The bread base soaks up a thick tomato sauce, giving it a texture somewhere between soft stuffing and a baked casserole.

Ingredients You’ll Need To Make Tomato Pudding

• 6 cups white bread: Remove the crust and cut it into 1-inch cubes. This is the base of your pudding and gives it a fluffy texture.

• ½ cup butter: The melted butter soaks into the bread and adds richness to the dish.

• 1 cup tomato puree: The star of the show, tomato puree provides the main flavor.

• 1 cup brown sugar: You can use light or dark brown sugar, depending on your preference for molasses richness. This adds a caramel sweetness to balance the acidity of the tomatoes.

• ¼ cup fresh-squeezed orange juice: Freshly squeezed juice adds brightness and enhances the natural sweetness of the tomatoes.

• ½ teaspoon of cinnamon : This adds a touch of warmth to the dish.

• ¼ cup boiling water: This helps blend the sauce when it’s mixed with the other ingredients.

• ½ tsp salt: A little salt enhances all the flavors and keeps the sweetness balanced.

How to Make Tomato Pudding

Tomato pudding is surprisingly easy to make. It comes together quickly and that is one of the reasons that it makes for a great addition to your Thanksgiving spread.

1. Prep the Oven and Bread: Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes if you haven’t already, and remove the crusts. You’ll need about 8–10 slices of standard white bread. For a firmer texture, use the full 6 cups of bread; for a softer pudding, use slightly less.

2. Butter the Bread: In a 8 x 8 inch baking dish melt the butter. Then use a pastry brush to coat the sides of the dish. Then add the bread cubes with the melted butter and toss until they’re evenly coated. This step ensures that the bread will absorb the liquid and gives the pudding its rich, buttery base.

3. Prepare the Sauce: In a small saucepan, combine the tomato puree, brown sugar, orange juice, cinnamon, boiling water, and salt. Stir everything together and bring it to a gentle simmer over medium heat. Let the sauce cook for about 5 minutes, allowing it to thicken slightly.

4. Assemble the Pudding: Spread the bread cubes evenly across the bottom of the dish. Pour the tomato mixture over the bread, using a fork or wooden spoon to press the sauce into the bread so it’s completely coated. This helps the bread absorb the sauce, giving the pudding its soft, custardy texture.

5. Bake: Place the dish in the oven and bake uncovered for at least 45 minutes. The pudding should be caramelized around the edges when it’s done. If it begins to darken too quickly, cover the dish loosely with foil.

6. Serve: Allow the pudding to cool slightly before serving, which will help it set. Serve it warm.

Tips for Making Ahead

If you’re trying to prep as much as possible before the big day, tomato pudding can be assembled a day in advance. Simply follow the recipe up to the point of baking, and cover the dish tightly in the fridge overnight.

However to compensate for the bread absorbing more liquid while it sits, add an extra ¼ cup of boiling water to the sauce when preparing it. When you’re ready to bake, follow the usual baking instructions, allowing a few extra minutes if the dish is coming straight from the fridge.

Common Recipe Variations and Substitutions

• Cinnamon Substitute: Instead of cinnamon use 1/4 teaspoon of minced candied ginger. This will provide a similar warm, spicy hint, and a bit of sweetness that pairs beautifully with both tomatoes and brown sugar.
• Bread Options: Standard white bread works best here, but you could substitute a slightly sturdier bread, like brioche or challah, for a richer taste.
• Sweetness Level: Adjust the brown sugar to taste if you prefer a more subtle sweetness; you could reduce it slightly without altering the texture too much.

Storing and Reheating Leftover Tomato Pudding

If you happen to have leftovers, store the tomato pudding in an airtight container in the fridge for up to three days. To reheat, warm it in the oven at 325°F for about 15–20 minutes until it’s warm, or microwave individual portions.

Easy Tomato Pudding Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 6 cups white bread, crust removed, cut into 1-inch cubes, crusts removed (approximately 8-10 slices of standard white bread)
• ½ cup butter
• 1 cup tomato puree*
• 1 cup brown sugar (light or dark)
• ¼ cup fresh squeezed orange juice
• ½ tsp ground cinnamon
• ¼ cup boiling water
• ½ tsp salt

*To make 1 cup of tomato puree, peel 1 pound of fresh or Frozen Tomatoes and remove the seeds. Dice the tomatoes and slow cook for 6 hour. Then puree the mixture and cook over medium heat for 45-60 minutes or until the puree is thick. 1 pound of tomatoes = 1 cup of tomato puree.

INSTRUCTIONS

Preheat oven to 350˚F.

Remove the crust of the bread and cut the pieces into 1 inch cubes. You will need approximately 6 cups of cubed bread. Set aside.

In an 8 x 8 inch baking dish, melt the butter in the microwave or pour melted butter in the dish. Then use a pastry brush and brush the sides of the dish.

Place the bread cubes in the dish with the melted butter and mix to coat. Spread the buttered bread cubes evenly into the prepared baking dish. Set aside.

In a small saucepan, add the tomato puree, brown sugar, fresh squeezed orange juice, cinnamon, boiling water and salt. Bring to a simmer, stirring frequently for 5 minutes or until it begins to slightly thicken.

Pour the tomato mixture completely over the bread cubes. Then use a wooden spoon to press down the sauce into the bread.

Bake Time Required

Place the baking dish in the preheated oven and bake uncovered for 45 minutes or until the tomato pudding is caramelized around the edges and the center is slightly puffed up.

Remove the baking dish from the oven and let it sit for 5 minutes before serving.

Serve warm.

Tomato pudding might sound like an unusual addition to the Thanksgiving table, but it’s a dish that’s well worth trying. For those who grew up with it, it’s a taste of home. And for newcomers, it’s a flavorful twist that just might become a new favorite.

ENJOY!

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