GOLDEN RYE Maureen's Freeze-Dried Tomato Pudding Recipe
1/2 cup olive oil
1/3 cup vegetable oil
1 (8 ounce) can crushed tomatoes with juice
4 eggs
1/3 cup reduced fat milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup white sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground nutmeg
Heat olive oil in large saucepan over medium heat. Saute tomatoes in oil until browned and crumbled. Serve warm, with sauce.
In medium saucepan, heat vegetable oil over medium heat. Stir into tomato mixture; simmer for 2 minutes. Stir in tomatoes and eggs; cook over medium heat for 2 minutes. Stir in milk, lemon juice, lemon zest and salt and pepper. Bring mixture to a boil; reduce heat to low.
Pour mixture into plastic bag or container, seal and shake to coat. Pour into refrigerator or freezer container. Refrigerate for at least 2 hours; serving.
could have been better
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