Yield: 6 Servings
|\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