Tomato Pudding

Ingredients

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

Directions

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