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Tomato Pudding Recipe

Tomato Pudding Recipe

Postby HighHeelKitchen » Thu Jun 02, 2011 11:41 am

Tomato Pudding:
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 4hours, if desired.

Bake at 375 degrees for 35 to 40 minutes, or until hot and bubbly.
Garnish with fresh parsley sprigs, if desired.
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