Recipe Archives->Vegetables->Tomato Pudding 02

Tomato Pudding
Serves 8 to 10.

2 cans (28 ounces each) crushed tomatoes with juice
1 cup brown sugar, packed
1 can (6 ounces) tomato paste
2 teaspoons dry mustard
1 teaspoon salt
pinch baking soda
3 cups toasted white bread cubes
1/2 cup butter, melted
fresh parsley sprigs, optional

Grease a 3-quart baking dish. In a bowl, combine tomatoes, sugar,
paste, mustard, soda, and salt. Place bread cubes in the baking
dish; drizzle with melted butter. Pour tomato mixture over bread.
Refrigerate up to 4 hours, if desired. Bake at 375 for 35 to 40
minutes, or until hot and bubbly. Garnish with fresh parsley sprigs,
if desired.

Printable version: tomato-pudding02.txt.