Baked Tomatoes

Directions

1. 1
   Mix cornstarch with just enough juice to make a smooth paste.
2. 2
   Pour remaining juice into a saucepan (if additional juice is needed to equal 2 cups, use V8 juice); stir in cornstarch mixture.
3. 3
   Simmer over low heat, stirring occasionally until thickened; juice will have a glossy appearance.
4. 4
   In a separate saucepan, heat tomatoes, sugar, salt and butter until sugar and butter melt.
5. 5
   Add thickened juice; stir and simmer for a few minutes.
6. 6
   Put a very thin layer of bread crumbs (barely covering bottom) in a buttered casserole dish.
7. 7
   Pour in tomatoes, and top with remaining bread crumbs.
8. 8
   Bake at 400F for about 20-25 minutes, until bubbly and browned.