Southern Stewed Tomatoes
I generally serve this tomato dish with fish. They seem to compliment each other nicely.
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slices stale homemade bread, cut in cubes
(28 ounce) can
tomatoes with juice
Preheat oven to 350°F.
Spray an oven proof casserole with cooking spray and set aside.
Put the tomatoes with their juices into the casserole and cut up into chunks.
Add the sugar and stir.
Cut the butter into chunks and add to tomato mixture.
Stir in the stale bread cubes-enough to make a thick mixture.
Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
Cover with foil if it appears to be browning too quickly towards the end.
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