Carlos
Tomato PuddingINGREDIENTS:2 cans (28 ounces each) crhsued tomatoes with juice1 cup brown sugar, packed1 can (6 ounces) tomato paste2 teaspoons dry mustard1 teaspoon saltpinch baking soda3 cups toasted white bread cubes1/2 cup butter, meltedfresh parsley sprigs, optionalPREPARATION: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 at 375b0 for 35 to 40 minutes, or until hot and bubbly. Garnish with fresh parsley sprigs, if desired.Serves 8 to 10.