Baked Tomatoes

1. 1

   Mix cornstarch with just enough juice to make a smooth paste.

2. 2

   Pour remaining juice into a saucepan (if additional juice is needed to equal 2 cups, use V8 juice); stir in cornstarch mixture.

3. 3

   Simmer over low heat, stirring occasionally until thickened; juice will have a glossy appearance.

4. 4

   In a separate saucepan, heat tomatoes, sugar, salt and butter until sugar and butter melt.

5. 5

   Add thickened juice; stir and simmer for a few minutes.

6. 6

   Put a very thin layer of bread crumbs (barely covering bottom) in a buttered casserole dish.

7. 7

   Pour in tomatoes, and top with remaining bread crumbs.

8. 8

   Bake at 400F for about 20-25 minutes, until bubbly and browned.

No additional tips available.