Guest: Author, Stacey Ballis
I'm in conversation with author Stacey Ballis of culinary literature fame. In this episode I learn about Stacey's most important food mentor and how she managed to publish her first novel seemingly with little effort. Who does this? And she shares a great recipe for Tomato Pudding with me. All in all a fun conversation.
Tomato PuddingServes 8
2 cups dried bread cubes, crusts removed1 stick melted butter3/4 cup brown sugar1/2 cup tomato paste1/2 cup tomato puree1/4 cup orange juice1 large beefsteak tomato or 3 roma tomatoes, sliced thinlyHeat the oven to 350 degrees. Put the dried bread cubes in a casserole dish. Pour melted butter over them; toss to combine. Combine brown sugar, tomato puree, orange juice in a saucepan. Heat to a boil; reduce heat to a simmer. Cook 5 minutes. Taste for seasoning and add salt and pepper to taste.Pour hot mixture over bread cubes. Layer a thin layer of tomatoes over the top, and sprinkle with salt. Bake until puffy and the corners of the bread cubes are browned, 35-40 minutes..
 









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