Tomato Pudding

This is one of my favorite autumnal meals.

28 ounces of crushed tomatoes with their juices (fresh of canned)
1 cup of packed brown sugar
6 ounces of tomato paste
2 teaspoons of dry mustard
1 teaspoon of salt
A pinch of baking soda
3 cups of toasted white bread cubes
½ cup of melted butter

Grease a 3-quart baking dish.

In a bowl, combine the tomatoes, the sugar, the tomato paste, the dry mustard, the salt, and the baking soda.

Place the bread cubes in the baking dish and drizzle with the melted butter.

Pour the tomato mixture over the bread and butter.

Refrigerate for 4 hours.

Bake for 35 to 40 minutes in a preheated 375 degree Fahrenheit oven. The pudding should be hot and bubbly.

You may garnish with a sprig of your herb of choice.