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Tomato Pudding

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Ingredients
  Canned tomato puree 20 Ounce (2 Cans, 10 Ounce Each)
  Boiling water 1⁄2 Cup (8 tbs)
  Brown sugar 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  White bread 2 1⁄2 Cup (40 tbs), cut in 1-inch squares (Fresh)
  Melted butter 1 Cup (16 tbs)
Directions

Boil tomato puree, water, brown sugar and salt for 10 minutes.
Put bread in casserole.
Pour butter over squares of bread.
Then pour tomato mixture over buttered bread in casserole.
Bake in covered dish at 350° for 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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