Scalloped Tomatoes with Cheese
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1 Tbsp olive or vegetable oil
1 lg. yellow onion, chopped
1 lg sweet green pepper, chopped
1 clove garlic, minced
2 cans (14-1/2 oz ea) low-sodium tomatoes, undrained
2 Tbsp all-purpose flour
2 tsp sugar
1 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp salt (try butter flavored salt!)
1/8 tsp black pepper
2 c toasted fresh bread crumbs (4 slices)
1/3 c shredded reduced-fat cheddar cheese (try mozerella) (1-1/2 oz)

In large saucepan, heat the oil over moderate heat. Add onion, green pepper and garlic, and cook for 5 min or ntil vegetables are tender. Drain tomatoes, reserving the liquid. Cut up the tomatoes and add to the onion mixture. Bring to a boil.

In a small bowl, stir together the tomato liquid and flour, then stir into the tomato mixture. Stir in sugar, thyme, oregano, salt, and black pepper. Cook over moderate heat, stirring constantly until mixture starts to thicken. Cook and stir for 2 minutes more, or until thickened.

Place half the tomato mixture in a 1-1/2 quart casserole. Cover with half of bread crumbs. Repeat layers with remaining tomatoe mixture and crumbs. Bake at 350° for 15 minutes or until bubbly. Sprinkle with cheese. Bake for 1-2 minutes more or until cheese melts. Serve with meat or poultry. Serves 6.

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Couldn't find one with zweiback, but hope this might be close.