Recipe: Scalloped Tomatoes (using stewed tomatoes)

SCALLOPED TOMATOES

2 cans (14 1/2 oz. each) Del Monte Stewed Tomatoes
1 tbsp. cornstarch
I tbsp. sugar
Dash pepper
3 cups fresh bread crumbs
3 tbsp. butter or margarine, melted

Drain tomatoes reserving liquid. Blend cornstarch and seasonings with reserved liquid. Combine with tomatoes.

Toss crumbs with butter. Mix half of crumbs with tomatoes. Pour into 9x9 inch baking dish. Top with remaining crumbs.

Bake at 350 degrees F, 45 minutes.

Makes 6 to 8 servings
From: Recipelink.com
Adapted from source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988