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.