Tomato Pudding


Tomato Pudding

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    Two (1 lb.) cans stewed tomatoes 2 tablespoons butter or margarine, divided
    1 medium onion, halved and slivered 2 tablespoons water
    1 tablespoon dark brown sugar 1 cup Pepperidge Farm herb-seasoned stuffing mix


    Prep: 20 min Total:
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    • 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.

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