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Scalloped Tomatoes


3 ½ C canned tomatoes with juice (#2 ½ can) or approximately 8
fresh tomatoes (make sure you use plenty of tomatoes)
¼ C onion, minced
½ C celery, diced
2 T green pepper, minced (opt.)
1 tsp salt
pepper
1 T cornstarch (if the tomatoes have a lot of juice add more)
1 tsp sugar, or to taste
2 C soft bread crumbs or crumbled biscuits
2 T butter
cheddar cheese, grated

Sauté onion, celery and green pepper in butter. Combine tomatoes, onion, celery, green pepper, salt, pepper, cornstarch, and sugar. Place in a baking dish, alternate layers of tomato mixture and bread crumbs, and ending with bread crumbs. (For a thinner mixture, omit 1 C of the crumbs.) Dot with butter. Bake at 400 for 25 to 30 minutes. If desired, sprinkle grated cheese over the top for the last 10-15 minutes of baking. Serves 6