TOMATO PUDDING
Hazel Smith

1 - 20 ounce can tomatoes
1 cup brown sugar
1 t salt
3 cups white bread cubes
1/2 cup melted butter

Crush tomatoes through a sieve. Add sugar and salt to tomatoes and juice and allow to cook rapidly for 5 minutes. Place bread cubes in medium casserole. Pour melted butter over cubes, stir,
add boiling tomato mixture. stir again. Bake at 375 for 50 minutes.