Ingredients

2 cups peeled and seeded tomatoes (about 1 pound) or 16-ounce can tomato pieces in juice
3 slices country-style bread, cut in 1/2-inch cubes (about 3 cups)
1 cup golden brown sugar
3/4 cup water
1 teaspoon salt
1/2 cup softened butter
2 teaspoons freshly squeezed lemon juice

Directions

Preheat oven to 375 degrees.

Cut the tomatoes in small pieces, reserving all juice.

Toast the bread cubes lightly. Set aside.

Place the brown sugar, water and salt in a medium saucepan over a low heat. Cook until the sugar and water have combined, about 5 minutes. Add the tomatoes, bread cubes, butter and lemon juice. Cook, stirring gently, until the butter has melted, 3 to 4 minutes.

Pour the tomato mixture into a casserole or baking dish. Bake in preheated 375-degree oven until bubbling, 30 to 35 minutes. Serve piping hot. Makes 4 to 6 servings. Recipe from Helen Nielsen Allen.