Tomato Pudding

Ingredients

• 8 medium Tomatoes (About 2 pounds)
• 2 tablespoons Bread crumbs (Plain bread crumbs)
• 0.5 teaspoon Salt (Or to taste)
• 1 teaspoon Sugar (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)
• 1 tablespoon Butter (Melted, for the pudding)
• 1 tablespoon Butter (For the sauce)
• 1 teaspoon All-purpose flour (For thickening the sauce)

Instructions

1. 1Scald the tomatoes by placing them in boiling water for 30 seconds. Remove and peel them. Slice the peeled tomatoes.
2. 2Squeeze out about three-quarters of the juice from the sliced tomatoes into a bowl through a cheesecloth. Set the juice aside. Chop up the remaining tomato pulp.
3. 3In a bowl, combine the chopped tomato pulp with bread crumbs, salt, sugar, pepper, and melted butter. Mix well.
4. 4Pour the tomato mixture into a buttered mold or heatproof bowl. Place the mold in a double boiler or a pot with a steamer insert. Add water to the double boiler or pot, ensuring it doesn't touch the mold. Cover and steam for 1 hour.
5. 5While the pudding is steaming, prepare the sauce. In a small saucepan, combine the reserved tomato juice with sugar, salt, and pepper. Mix well. In a separate small bowl, mix the butter and flour together to form a paste. Add the butter-flour paste to the tomato juice mixture.
6. 6Bring the sauce to a boil over medium heat, stirring constantly, and cook for 1 minute, or until slightly thickened.
7. 7Carefully remove the pudding from the double boiler or steamer. Turn it out onto a serving dish. Pour the tomato sauce over the pudding and serve immediately.