- Recipes Home
- Interest Groups
Stewed Tomato Bake Recipe
|Canned stewed tomatoes||29 Ounce (Two 14 1/2 Ounce Cans)|
|Cornstarch||1 1⁄2 Tablespoon|
|Dried whole basil||1 1⁄4 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Buttery crackers||10 , round ones|
|Grated parmesan cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 1922 Calories from Fat 851
% Daily Value*
Total Fat 95 g146.1%
Saturated Fat 48.1 g240.3%
Trans Fat 0 g
Cholesterol 39.6 mg
Sodium 4012.1 mg167.2%
Total Carbohydrates 220 g73.4%
Dietary Fiber 12.6 g50.5%
Sugars 49.6 g
Protein 46 g92.7%
Vitamin A 48.2% Vitamin C 117.6%
Calcium 97.2% Iron 93.7%
*Based on a 2000 Calorie diet
Add cornstarch to reserved juice, stirring until blended.
Pour juice into a 1 quart baking dish.
Add tomatoes, and sprinkle with basil, marjoram, and pepper.
Bake at 450° for 15 minutes.
Remove from oven, and stir gently.
Combine cracker crumbs and cheese; sprinkle evenly over tomatoes.
Bake an additional 5 minutes or until crumbs are browned.