Scalloped Tomatoes - cooking recipe

Ingredients

2 c. (16 oz.) stewed or regular tomatoes
1 Tbsp. cornstarch
1 Tbsp. sugar
1 tsp. salt
dash of pepper
3 c. fresh bread crumbs
3 Tbsp. melted margarine

Preparation

Drain 1/4 cup liquid from tomatoes.
Blend cornstarch and seasonings with liquid.
Combine with tomatoes and remaining liquid.
Toss bread crumbs with melted butter.
Mix half with tomatoes.
Spoon into a 2-quart casserole; top with remaining crumbs and bake at 350\u00b0 for 45 minutes.
Makes 8 servings.