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Stewed Tomato Bake

southern.chef's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

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 mg13.2%

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

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Stewed Tomato Bake Recipe