Stewed Tomato Bake
|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|
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.