As the garden winds down, at least down here in our humid south, many of our crops are ending and I thought is would be a good time to feature recipes that used up the last of vegetables. That is, when we find only a few left on the stalks or vines. These this week are also ones that I find interesting and perhaps lost in time…
Take this one, similar to one Mamie Eisenhower made many times. I like it because it is simple, uses just a few ingredients and is just as good today as it was back then. There are many other versions like the Italian one using sliced Roma tomatoes with basil baked over seasoned bread or the French one with a creamy tomato sauce baked in a loaf of bread. This one has more appeal to me and as I said, it is simple. Enjoy!
Tomato Bread Pudding
3 cups white bread cubes (1/2 inch), toasted
1/2 cup melted butter
2 or 3 large tomatoes, peeled & thinly sliced
1 teaspoon salt or to taste
1/2 to 1 cup brown sugar (depends how sweet you like it)
1 -10.5 oz can tomato puree
Fresh basil or thyme leaves if desired
Toss bread cubes with the butter. Place a layer in a medium size casserole dish, a layer of tomatoes and repeat ending with tomatoes on top.
In a bowl, mix salt, sugar, basil if desired and tomato puree together. Spread over the top. Use a fork to poke mixture around the tomatoes and bread cubes.
Bake for about 50 minutes in a 375-degree F. oven.
Note: If using the basil, cut the sugar to about 1/4 cup and adjust the salt. You can also add garlic, thyme or other herbs and pepper if desired but then, you’re getting away from the recipe…