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Thread: Old-Fashioned Tomato Bake - Does this sound right to you?

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    Default Old-Fashioned Tomato Bake - Does this sound right to you?

    Old-Fashioned Tomato Bake

    2 cups brown sugar, packed
    1/2 cup water
    21-oz. can tomato puree
    8 sliced bread, crusts trimmed, and cubed
    1 cup butter, melted

    In a saucepan, combine the brown sugar, water, tomato puree; bring to a boil for 5 minutes. Place cubed bread in greased 2-quart baking dish. Drizzle melted butter over top. Pour puree mixture over bread. Bake at 350 F for 30 minutes. Makes 4-6 servings.

    Okay, doesn't this sound like a lot of butter and brown sugar? Do you think they got the measurements right?

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    Elite Member McJag's Avatar
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    That depends. Is this a dessert? That is way too much sugar.
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    It's supposed to be a side dish.

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    Elite Member effie2's Avatar
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    No,sugar is not right.I use sugar in most tomato dishes,never that much.A teaspoon full is enough.
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    Okay, thanks. I'm going to scrap this. It's in a Gooseberry Patch cookbook. I wonder if they test these before printing?

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    Elite Member greysfang's Avatar
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    Holy shit, they have to be kidding? Never more than a couple pinches of sugar in tomato sauce.
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    Elite Member InigoMontoya's Avatar
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    NO!

    But that's cause I think tomatoes and sugar should never meet, tomatoes have enough sugar in and of themselves. Never add it to to tomato dishes or pasta sauce.

    are you wanting an easy casserole/tart? Got one for you:

    Roll out refrigerated pie crust in pie pan/tart pan. (if you make your own pie crusts, that works too)
    Brush with Dijon mustard to taste.
    Layer:
    sliced tomatoes (brush with a big of olive oil); shredded mozzarella (I like cheddar so add it too) and fresh chopped or dried basil to taste. Repeat layers until dish is filled, ending with cheese. Bakd at 350 or until cheese is bubbly.

    So, so easy and so good. Go a little light on the olive oil, especially if you don't de-seed and only slice the tomatoes as it can make the middle crust bottom a little soggy if you use too much.
    OrangeSlice, McJag, Karina and 1 others like this.

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    A*O
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    2 cups of sugar in an American recipe is about right [runs away]
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    Elite Member Novice's Avatar
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    I am very confused by that recipe - not just the sugar content but tomato purée? Cubed bread? Is it invalid food?
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    Quote Originally Posted by InigoMontoya View Post
    NO!

    But that's cause I think tomatoes and sugar should never meet, tomatoes have enough sugar in and of themselves. Never add it to to tomato dishes or pasta sauce.

    are you wanting an easy casserole/tart? Got one for you:

    Roll out refrigerated pie crust in pie pan/tart pan. (if you make your own pie crusts, that works too)
    Brush with Dijon mustard to taste.
    Layer:
    sliced tomatoes (brush with a big of olive oil); shredded mozzarella (I like cheddar so add it too) and fresh chopped or dried basil to taste. Repeat layers until dish is filled, ending with cheese. Bakd at 350 or until cheese is bubbly.

    So, so easy and so good. Go a little light on the olive oil, especially if you don't de-seed and only slice the tomatoes as it can make the middle crust bottom a little soggy if you use too much.
    That sounds so good! I'm going to make it this weekend.

    I did some Googling on the other recipe, and found that the measurements are approximately right, and the recipe is credited to Mamie Eisenhower. It's called Tomato Pudding:

    http://www.cdkitchen.com/recipes/rec...udd65137.shtml

    It's supposed to be a side dish for pork or ham.

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    Elite Member McJag's Avatar
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    Quote Originally Posted by A*O View Post
    2 cups of sugar in an American recipe is about right [runs away]
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    Gold Member VeraGemini's Avatar
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    Something my grandmother made to go with macaroni and cheese (and sometimes ham), that's not sweet at all:

    Scalloped Tomatoes

    1 can diced tomatoes, or 1 can stewed tomatoes chopped up, or the equivalent in fresh tomatoes, diced
    4 Tbs butter
    1 cup breadcrumbs
    1 onion, chopped
    1/2 tsp sugar
    1 tsp dried basil (my addition, optional)
    salt & pepper to taste

    Saute the onion in about 2 Tbs of the butter until transparent, but not quite caramelized. Melt the remaining 2 Tbs of butter and mix it into the breadcrumbs. Combine tomatoes, sauteed onions, sugar, salt, pepper, and basil in a saucepan, then stir in the breadcrumbs. Simmer about 15 to 20 minutes, (30 to 40 if using fresh tomatoes) stirring occasionally.
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    Quote Originally Posted by Novice View Post
    Is it invalid food?
    It does sound like it would make one sick.
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    Elite Member sluce's Avatar
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    I have never heard of tomato bake at all.
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    Me either.
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