Scalloped Tomatoes

Directions

1. 1
   Drain 1/4 cup liquid from tomatoes.
2. 2
   Blend cornstarch and seasonings with liquid.
3. 3
   Combine with tomatoes and remaining liquid.
4. 4
   Toss bread crumbs with melted butter.
5. 5
   Mix half with tomatoes.
6. 6
   Spoon into a 2-quart casserole; top with remaining crumbs and bake at 350° for 45 minutes.
7. 7
   Makes 8 servings.