{"id":27671,"date":"2024-01-18T02:27:36","date_gmt":"2024-01-18T07:27:36","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=27671"},"modified":"2024-01-18T02:29:26","modified_gmt":"2024-01-18T07:29:26","slug":"tomato-pudding","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=27671","title":{"rendered":"Tomato pudding"},"content":{"rendered":"
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I rarely make tomato pudding. But, when I do, I wonder why I don’t make it more often. It’s a comfort food.<\/p>\n

Irma Rombauer’s recipe from the 1943 The Joy of Cooking<\/em> is very basic. It’s canned tomatoes, bread crumbs tossed in melted butter, and brown sugar. The pudding goes into the oven for 25 minutes, tightly covered to keep it moist.<\/p>\n

The pudding in the photo is dark, because I used dark bread and roasted tomatoes. The Joy of Cooking<\/em> is a white-bread sort of cookbook, so its recipe calls for white bread crumbs.<\/p>\n

I have never made bread pudding, but the tomato pudding made me think of what a fine winter comfort food bread pudding could be. Irma Rombauer offers multiple versions of bread pudding — bread pudding with meringue, caramel bread pudding, chocolate bread pudding, lemon bread pudding, pineapple bread pudding, bread pudding with spices and dates, apple bread pudding, and rhubarb bread pudding.<\/p>\n

The bread pudding with spices and dates sounds pretty good. The recipe uses milk, sugar, nutmeg, cinnamon, pineapple juice, chopped dates, nut meats, egg, and day old bread. It’s comforting just to read the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"

I rarely make tomato pudding. But, when I do, I wonder why I don’t make it more often. It’s a comfort food. Irma Rombauer’s recipe from the 1943 The Joy of Cooking is very basic. It’s canned tomatoes, bread crumbs tossed in melted butter, and brown sugar. The pudding goes into the oven for 25 … Continue reading “Tomato pudding”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-27671","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/27671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27671"}],"version-history":[{"count":5,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/27671\/revisions"}],"predecessor-version":[{"id":27677,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/27671\/revisions\/27677"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}