Stewed Tomato Bake Recipe
Ingredients
| Stewed tomatoes | 2 Can (10oz), undrained | |
| Cornstarch | 1 1/2 Tablespoon | |
| Dried basil | 1 1/4 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 10 round buttery crackers, crushed | ||
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Drain tomatoes, reserving juice.
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.
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.
Chef
