Tomato Pudding - cooking recipe

Ingredients

1 (16 oz.) can tomato puree
3/4 c. boiling water
1 c. brown sugar
1/2 tsp. salt
3 c. bread crumbs (5 slices, cut into 1-inch cubes)
1/2 stick butter or margarine

Preparation

Make a syrup of the boiling water, sugar and salt.
Add puree. Place bread cubes in 1 1/2-quart casserole.
Pour mixture over cubes.
Let stand a while to thoroughly mix.
Melt butter and pour on top of pudding.
Bake for 50 minutes at 370\u00b0, uncovered.
Even tastes better when reheated as leftovers.