Tomato Pudding Bread 2 cans stewed tomatoes 4 eggs 1 1/4 cups granulated sugar 4 1/2 cups all-purpose flour 2 teaspoons salt 1 teaspoon baking soda In bowl, combine tomatoes (mashed, but not drained), sugar and slightly beaten egg. Sift together flour, salt and baking soda; add to tomato mixture. Be sure to mix well. Put into greased 5 x 9-inch loaf pans. Bake at 350 degrees F for 1 hour. Yield: 2 loaves.