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.