Tomato Pudding - cooking recipe

Ingredients

1 (20 oz.) can tomato puree
1/2 c. butter or margarine
1 c. brown sugar
2 c. dry bread cubes (Pepperidge Farm corn bread stuffing)
pinch of salt
dash of cinnamon

Preparation

Melt puree, brown sugar and butter.
Cook until it comes to a boil, then add salt and cinnamon.
Spray medium size casserole dish.
Put in bread crumbs and pour puree mixture over crumbs; stir until covered.
Bake at 300\u00b0 to 325\u00b0 for 45 minutes.
This side dish serves 10 to 14.