Serves: 9
Total Calories: 182
Combine brown sugar, tomato purée, water and salt in a small saucepan. Bring to a boil over medium heat for about 5 minutes. In a large bowl, toss together bread cubes and melted butter. Stir in tomato mixture, mixing well. Spread in a lightly greased 2-quart casserole dish. Bake, covered, at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.
Tip: Don't throw away the leaves from fresh celery…they're full of flavor! Lay them on a paper towel where they'll dry in just a day or two. Store the dried leaves in a canning jar to toss into soups, stews and casseroles.
This Tomato Pudding recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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