Recipe: Tomato Pudding (using tomato puree and fresh bread cubes, no milk or eggs)

TOMATO PUDDING

1 (10 ounce) can tomato puree
3/4 cup brown sugar (or to taste)
1/4 teaspoon salt
1/8 teaspoon basil
1/8 teaspoon oregano
1 cup fresh white bread cubes, cut into 1-inch cubes
1/3 cup melted butter

Combine sugar, salt, and spices with tomato puree. Simmer for 5 minutes.

Butter a medium casserole dish and place bread cubes in it. Add tomato puree. Pour the melted butter over the tomatoes and bread cubes.

Bake uncovered for 45 to 50 minutes in 350 degree F oven.

Makes 6 servings
Source: American Tomato: The Complete Guide to Growing and Using Tomatoes by Robert Hendrickson