Tomato Pudding Wednesday, June 8, 2011
3 to 3 ½ cups cooked tomatoes (or two 14.5 oz cans diced tomatoes)
¾ cup sugar
½ cup water
4 TBSP butter
4 to 6 cold biscuits
In a heavy saucepan, mix together the tomatoes, sugar, water and butter. Bring to a boil. Crumble the biscuits into the boiling tomato mixture, stirring constantly. Reduce the heat and continue to cook until thick, stirring often. Serve hot or at room temperature.