Active Time

　　20 min

　　Total Time

　　1 hr

　　Executive Food Editor: Zanne Early Stewart

　　Father: Hobe Early, Wilmette, IL

　　Our family first encountered tomato pudding nearly 50 years ago in northern Michigan, where we rented a summer house on Lake Charlevoix. It quickly became the mandatory side dish to whatever Dad was cooking on the grill.

　　

Ingredients

Makes 6 to 8 servings

　　5 cups (1-inch) cubes country-style bread (from 1 loaf), crusts discarded

　　1 stick (1/2 cup) unsalted butter, melted

　　1 (14 1/2-oz) can whole tomatoes in juice

　　2/3 cup water

　　2/3 cup firmly packed light brown sugar

　　1 tablespoon tomato paste

　　3/4 teaspoon salt

　　1/2 teaspoon hot pepper sauce such as Tabasco

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Toss bread cubes with butter in a 13- by 9-inch baking dish until coated.

　　

Step 3

Purée tomatoes with juice in a blender 5 seconds, then transfer to a small saucepan along with water, brown sugar, tomato paste, salt, and hot sauce. Bring mixture just to a simmer, then pour over bread, stirring to combine. Bake, uncovered, until edges are beginning to caramelize, 35 to 40 minutes.