Baked Tomatoes Recipe

Directions:

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