|Tomato puree||10 Ounce|
|Boiling water||1⁄4 Cup (4 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Fresh white bread crumbs||1 Cup (16 tbs)|
|Brown sugar||6 Tablespoon|
Place tomato puree in sauce pan.
Rinse the can with 1/4 c.boiling water and add to puree.
Heat to boiling point, then add salt, brown sugar and dried basil.
Place in baking dish the cup of bread crumbs; pour 1/4 c.melted butter over them.
Add tomato mixture and cover dish closely.
Bake the pudding in a moderate oven of 375° for 30 minutes.
Do not remove the cover until ready to serve the tomatoes.
Serve with meat, fish or omelet.