Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
28 ounces | Can tomatoes |
2 cups | Cubed white bread |
2 tablespoons | Brown or granulated sugar |
2 tablespoons | Cider vinegar |
1 teaspoon | Dried basil, optional |
\N \N | Tabasco sauce or pepper, to taste |
2 teaspoons | Butter or margarine |
Cut whole tomatoes into pieces, combine with bread cubes, sugar, vinegar, basil and Tabasco or pepper in 6-cup casserole. Dot with butter and bake in 400-degree oven until bubbling hot throughout and lightly browned, 30 to 45 minutes. Or, bring combined ingredients to a boil in a saucepan on the stovetop and lower heat and simmer. Cook uncovered on low heat until slightly thickened, about 20 minutes.
Per serving: 80 calories, 2 grams protein, 15 grams carbohydrate, 2 grams fat, 3 milligrams cholesterol, 246 milligrams sodium.
Francis Price writing in the Oregonian's FOODday, 1/12/93.
Posted by Stephen Ceideburg