Tomato Pudding

My mom just called this stewed tomatoes. It's a little different,  but yummy. If you are so fortunate as to have home-canned  tomatoes such as I grew up with you'll really love this!

• 3 cups canned tomatoes, do not drain [or fresh, cooked, seeded, peeled plus liquid]
• 2 cups dry bread [any kind]
• 1 egg, beaten
• pinch of sugar
• 1/2 - 3/4 cup your favorite cheese, shredded

1. coat 2 qt. casserole with butter, spray, or olive oil
2. combine tomatoes with juice, bread, egg, sugar, and seasoning [see below].Bread should be soggy, if you need more liquid add tomato juice or milk.
3. Pour into casserole. Bake for 30-45 minutes @ 350 degrees. 
4.  It is done when: center is firm, or knife inserted in center comes out clean. Sprinkle with  cheese, bake for another 5 minutes or just till  cheese is melted.

         season with your choice: Italian seasoning, basil, oregano, garlic, salt, pepper, Mrs. Dash, etc.


BE SURE TO CHECK BLOG ARCHIVE FOR MORE, PREVIOUSLY POSTED RECIPES