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Tomatoes on Vine
Photographic Print
Diamond, Mitch
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Tomato Brie Bread Pudding
Tomatoes: A Country Garden Cookbook
by Jesse Ziff Cool, 1994, Collins Publishers San Francisco
“Even
mentioning tomatoes in bread pudding brings looks of chagrin. I know
if I
could get the skeptics to take just one bite they would be sold forever.”
6 lightly packed cups of soft white bread
1 yellow onion, coarsely chopped
2 stalks celery, coarsely chopped
1 1/2 sticks [12 tablespoons, 3/4 cup] unsalted butter
1 teaspoon salt, or to taste
1/4 teaspoon white pepper
2 pounds ripe tomatoes, seeded and coarsely chopped
8 ounces Brie cheese, cut into 1/2-inch pieces
3 eggs, lightly beaten
2 to 3 cups chicken or vegetable stock, homemade or canned
Preheat oven to 350 degrees F.
Break bread into small pieces and place in a large bowl. In a
medium saucepan, sauté the onions and celery in the butter over medium heat.
Season with salt and pepper. Pour the sautéed mixture over the bread
and
toss.
Butter a 2-quart baking dish. Spread a layer of the bread
mixture on the bottom. Cover with a layer of tomatoes and a third of the
cheese. Con-
tinue layering, ending up with a layer of the bread mixture on
top.
In a small bowl, whisk together the eggs and 1 cup of the
chicken stock.
Pour over the dish. All the bread should be lightly
moistened. Add more
stock if necessary. Sprinkle remaining cheese on top.
Bake for approxi-
mately 35 minutes or until pudding is fluffy, firm and
golden brown. Let
stand for 10 minutes before serving. This bread pudding is
also great
when served at room temperature. Serves 6.
Tomato Bread Pudding
 
Lee Bailey's Tomatoes
by Lee Bailey, 1992, Clarkson Potter
“Bet you
never had this before. I hadn’t either until a couple of years ago.
You’ll
like it with ham or chicken (or maybe both together), or at room tem-
perature
with a salad and cheese for lunch. White Italian bread with a thick
crust is
best for this.”
[When you
stop to think about it, this dish is really quite similar to stewed
tomatoes, right? I was practically raised on them… with fried pork chops,
cream gravy, home-fried potatoes, butter beans, corn on the cob. Down
on the
farm. Mercy, mercy, mercy…]
3 large tomatoes, peeled
About 10 slices white Italian peasant bread, toasted
4 tablespoons mild olive oil
3/4 to 1 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon dried tarragon
1/2 teaspoon sugar
Black pepper to taste
4 generous tablespoons freshly grated Parmesan cheese
2 English muffins, split and toasted
Preheat the oven to 350 degrees [F] and generously butter an
8-inch
soufflé dish.
Cut the tops and bottoms off the tomatoes to even them; save
the extra pieces. Cut each tomato into equally thick slices. Line the bottom
of the soufflé dish with the bread, cutting a slice into pieces to patch so
as to
loosely cover the whole bottom. Place half the tomato slices on top,
filling
in spaces with half the extra tomato pieces. Drizzle half the olive
oil over
the tomatoes, then sprinkle with half the salt, parsley, tarragon
and sugar.
Add a grind of black pepper. Make another layer of bread, and top
with
the remaining slices and pieces. Add oil and seasonings as before.
Sprinkle with the Parmesan cheese.
Tear the English muffins into large pieces and put in a food
processor. Process into large crumbs and sprinkle on top.
Bake, uncovered, for 40 to 45 minutes. Cover with foil and
bake another
30 minutes, until the tomatoes are soft and the bread has a pudding-like
texture. If you like, drizzle some olive oil on individual
servings.
Serves 6 to 8.
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