If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Like so many of you, I'm now mother-less. And I miss her most when I am in the kitchen. My mother died five years ago, just four hours after her own mother. It was a difficult summer (understatement of the century?) and the culmination of two funerals in two days only made it more surreal. Once I was back home, and gave in to my grief, this was the dish that made me reminisce - simultaneously happy and so, so sad. My mother made this recipe all the time - I'm sure if asked to describe her comfort food this would be it. Great brunch dish, served with runny-yolked eggs and a salad. Equally fantastic as a side dish with roast chicken or simple roast meats. - MrsWheelbarrow - MrsWheelbarrow
Food52 Review: This recipe rolled off without a snafu. Admittedly a fan of Mrs. Wheelbarrow, I was nevertheless delighted by the instant success of her mom's recipe. I was concerned about a cup of brown sugar, but it works. I drained a can of San Marzano tomatoes and pureed them in the blender, resisting the urge to add fresh garden thyme. As she recommended, I roasted a chicken and served a green salad. My only correction would be that it serves 4, not 6. Too scrumptious! - Lizthechef - The Editors
Serves 6 (or one)
- 2.5 cups cubed bread, crusts removed
- 4 ounces unsalted butter
- 1.5 cups tomato puree*
- 1 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon Coleman's dry mustard
- Salt & pepper to taste
- *Tomato puree is available with other canned tomato products. I use my home canned tomatoes, drained, and then pureed in the blender.
- Preheat oven to 350. Place a pyrex or ceramic loaf pan in the oven and melt the butter. Toss the bread cubes in the butter and gently stir to coat.
- In a saucepan, add tomato puree, brown sugar, water and mustard. Bring to a simmer and cook for 5 minutes, to melt the sugar. Taste and correct for salt & pepper.
- Pour tomato sauce over the bread. Do not stir. Bake for 1-1/2 hours uncovered.
- This recipe is a Community Pick!
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
A Carry-On Cocktail Kit
Anna Jones Loves Vegetables
The Daily Grind
Italian Breakfast Buns