Grandma Jeanette Spruill'S Tomato Pudding
A comforting tomato pudding with sweet and savory flavors, topped with biscuits or bread crumbs, perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Mix tomatoes, sugar, and butter in a saucepan on stove until it comes to a good boil, then add the flour and spice for thickening.
- Pour the mixture into a glass baking dish and sprinkle with biscuits or bread crumbs.
- Bake in a preheated oven at 350°F until the crumbs turn brown.
Tips & Substitutions
For a thicker pudding, consider adding an extra tablespoon of flour. If you don't have day-old biscuits, stale bread works well, or you can use crushed crackers for a different texture. Adjust the sugar based on the acidity of your tomatoes; some may require less. This recipe can also be adapted with spices like oregano or basil for an Italian twist.
Serving Suggestions
Serve the tomato pudding warm as a comforting side dish alongside grilled meats or roasted vegetables. It pairs beautifully with American recipes like Country Corn for a hearty meal. For a complete dinner, consider serving a light salad or some steamed green beans to balance the richness.
Storage & Reheating
Store any leftover tomato pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes until heated through. Avoid microwaving, as it can make the texture soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Jeanette Spruill'S Tomato Pudding contains roughly 622 calories, with 9g protein, 110g carbohydrates, and 17g fat. It is an excellent source of vitamin C (25% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 817mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You'll need about 2-3 pounds, peeled and chopped. Cook them down in the saucepan until they release their juices, then proceed with the recipe. Fresh tomatoes will give a lighter flavor, so adjust the sugar to taste.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pudding up to the baking stage, cover it, and refrigerate for up to 24 hours. When ready to serve, simply bake it in the oven as directed. This makes it an excellent option for gatherings or family meals.
What can I use instead of butter?
If you need a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. This will still give a rich texture to the pudding while making it suitable for various dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).