1 (28-ounce) can whole peeled tomatoes, undrained
3 slices stale white bread, crust removed
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Grease an oven-proof casserole dish with nonstick spray or butter.
Place the tomatoes and their juice in the casserole dish, crushing them lightly between your fingers to make large chunks.
Tear the bread slices into rough pieces and add them to the casserole dish.
Add the melted butter, brown sugar and salt. Stir to combine.
Bake, uncovered, for 45 minutes, until the top is lightly browned and the mixture is thickened. Cover the casserole dish with aluminum foil for the last 15 minutes if the top is getting too browned.