Recipe | Tomato Pudding

23 Nov

This is my ALL TIME FAVORITE Thanksgiving side.  It isn’t traditional to most Thanksgiving feasts, and it wasn’t part of ours until my mother bought her Church’s cookbook many moons ago.  The recipe is from the pastor’s wife and she brought it with her from her childhood home in South Carolina. We’ve altered to suit our tastes and now serve it at every Thanksgiving.  It’s been passed on to me as my responsibility to cook and I’ve been doing so dutifully for over 5 years.

It’s an indescribable taste, it’s so delicious. There’s nothing really pudding like about it.  It’s main ingredients would lead you to believe that it would taste a lot like tomato sauce.  But that’s not the case.  And the beauty of it is that it marries so nicely with other, more traditional, Thanksgiving sides. And it contains bacon so it’s extra tasty.

First you fry an entire pound of bacon. I cut mine all up and tossed it in the dutch oven and stirred it around until it was perfectly fried.  I should note that while frying bacon all I ever think about is “Now fry like bacon, bitches!!!!” from Dazed and Confused.  Anyone else have this happen?

Then I scooped it out, and drained all but 3 tablespoons of the bacon fat. Set aside the bacon and then fry up 2 diced onions.


Then you add 3 28oz cans of WHOLE tomatoes and cook it for several hours until it reduces, thickens, and deepens in color.

Once that’s happened, add back in the bacon


Then add in 1/2 cup of PEPPERIDGE FARM country stuffing and 2 tablespoons of brown sugar.  *Everything up to this point can be done a day ahead.  Then remove and heat in the oven before serving.*

Stir it all together and bake at 350 degrees for 30 minutes.

Tomato pudding just before it goes in the oven, once it comes out, you won't be able to discern the stuffing cubes from the rest of it


Serve to your guests and wait for the rave reviews!


Tomato Pudding Recipe

1 package of bacon cut into bits

2 yellow onions, diced

3 28oz cans of whole tomatos

1/2 cup Pepperidge Farm stuffing mix

2 tablespoons brown sugar

Fry bacon, remove from pan.  Using 3 tablespoons of bacon grease, saute onions.  Add 3 cans of tomatoes.  Cook for several hours until reduced, thickened and darkened in color. Add bacon, stuffing and brown sugar.  Bake at 350 degrees for 30 minutes.



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