Tally Ho Tomato Pudding
1 cup brown sugar
1/4 cup water
1/2 cup melted butter
1 cup tomato puree
2 cups dried bread cubes, crusts removed
Combine brown sugar, tomato puree and water. Cook 5 minutes. While tomato mixture is cooking out bread cubes in casserole and pour melted butter over. Pour on hot tomato mixture. Do not stir. Bake 50 minutes in a 325 degree oven. The drier the bread cubes, the more crusty the pudding will be.
3 stalks celery
3 sweet peppers
12 cups tomatoes, quartered
Simmer all ingredients until soft. Press through sieve, season with salt and pepper. If canning, pour into clean jars. Put on cap, screwing the band, firmly tight. Refer to canning chart for processing time.
Sylvia's Spinach Stuffed Tomatoes
4 tomatoes, firm
1 pkg. frozen spinach, thawed and squeezed
1 small onion, chopped
1 egg, beaten
1/2 stick of butter
14 - 1/2 cup bread crumbs
1/2 cup Parmesan cheese, freshly grated
Cut an X with a sharp knife into the bottom of the tomato.
Immerse tomatoes in almost boiling water for 1/2 minute, then into ice water to peel easily.
Peel tomato and cut a pocket out of the steamed tomato and sprinkle with salt and garlic powder. In saute pan, melt butter, cook onion until transparent, then add spinach and cook until heated through. Add beaten egg into mixture and stir quickly (it will scramble some), then add seasoned bread crumbs. While still hot add Parmesan cheese, mix thoroughly and let cool. Fill tomatoes and bake 20-30 minutes at 325 degrees, just heat through.