Tomato Pudding                

Ingredients:
2 cans (28oz) crushed tomatoes with juice
1 cup brown sugar, packed
1 can (6oz) tomato paste
2 teaspoons dry mustard
1 teaspoon salt
pinch baking soda
3 cups toasted white bread cubes
1/2 cup butter, melted

Directions
Heat oven to 375 degrees F. 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 4 hours, if desired. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with fresh parsley or rosemary sprigs, if desired.
Serves about 10.