Red Fox Tomato Pudding
- 12 oz. whole stewed tomatoes (canned or fresh)
- 1/2 c. dark brown sugar, packed
- 1/4 c. melted butter
- 1/4 tsp. salt
- 1 c. dry white (wheat) bread, in 1-inch cubes
- 1/2 c. bread crumbs
- Drain tomatoes; add sugar, butter, salt and dry bread.
- Cook slowly on top of stove 2 1/2 hours.
- Remove from stove, place in baking dish, sprinkle with bread crumbs and bake uncovered at 375° for 30 minutes.
- Serves 8.