Saveur.com: Daily Fare: Tomato Pudding

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Tomato Pudding Nov 28th 2013, 20:17 SERVES 8–10 Ingredients 1 (1-lb.) loaf country bread, cut into 1" pieces ¾ cup olive oil Kosher salt and freshly ground black pepper, to taste 8 tbsp. unsalted butter 1 medium yellow onion, thinly sliced ½ cup chicken stock ½ cup grated pecorino romano 2 tbsp. dark brown sugar 2 tbsp. fresh lemon juice 2 tbsp. roughly chopped thyme 1 (28-oz.) can whole peeled tomatoes in purée, crushed by hand 1 (16-oz.) can tomato purée 1. Heat oven to 375°. Toss bread with ½ cup oil, salt, and pepper on a baking sheet; spread into an even layer. Bake, stirring occasionally, until slightly crisp, 10–15 minutes; transfer to a large bowl and set aside. 2. Melt butter in a 6-qt. saucepan over medium-high heat. Add onion; cook until golden, 5–7 minutes. Stir in stock, half the pecorino, plus sugar, lemon juice, thyme, tomatoes, and tomato purée; cook until slightly reduced, about 20 minutes. Remove from heat and pour over bread; let sit until slightly cooled, then, using hands, lightly mash and stir together. Transfer to a 9" x 13" baking dish. Sprinkle remaining pecorino over top and drizzle with remaining oil; bake until golden brown and bubbling, 25–30 minutes.

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