Bring the tomatoes to a boil in a saucepan.
Simmer uncovered about 30 minutes or until thick.
If needed, add 2 teaspoons arrowroot powder to thicken.
Blend the cooked tomatoes until smooth.
This makes about 2 1/2 cups puree.
Add the juices and honey to the tomato puree.
Toss the toasted bread cubes with the melted butter.
Add the cubes to the tomato mixture in a 1 1/2 quart casserole dish.
Bake 30 minutes at 375 degree or 45 minutes at 325 Degree.