Tomato Pudding

Tomato Pudding

1 quart cooked fresh or canned tomatoes

6 to 8 leftover biscuits or day-old bread

1 T. minced onion

1/4 t. allspice

1 C. sugar

2 T. butter

Tear biscuits or bread into bite-size pieces. Combine all ingredients and pour into a greased casserole dish. Bake at 325°F. for 20 minutes.

Note: This is good without sugar and allspice. Just add 1 teaspoon celery seed and a little more onion.


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