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Tomato Pudding Recipe

Tomato Pudding Recipe

4 servings



1/2 cup each: thinly sliced celery, chopped onion, green bell pepper

1 can reduced-sodium diced tomatoes, undrained

1/2 teaspoon each: celery seeds, dried marjoram leaves

1 tablespoon light brown sugar

Salt and pepper, to taste

1 1/2 cups Sourdough Croutons


Saute celery, onion, and bell pepper in lightly greased medium skillet until tender, about 8 minutes. Add tomatoes with liquid, celery seeds, marjoram and brown sugar, season to taste with salt and pepper. Spoon into 1-quart souffle dish or casserole. Stir in Sourdough Croutons, leaving some of the croutons on top. Bake, uncovered, at 375 degrees until hot, about 20 minutes.

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