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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 7 |
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Tomato fans will love this recipe from Paula Deen. I sure do! I serve this next to a baked ham, green beans and mac & cheese. It doesn't last very long. Ingredients:
3 tablespoons butter |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped celery |
one 28-ounce can diced tomatoes |
1/2 cup sugar ( i use a bit less) |
2-3 tablesppons chopped fresh basil ( i use a teaspoon od dried) |
salt and pepper |
2 tablespoons cornstarch |
2 teaspoons vinegar |
2 teaspoons water |
1 and 1/2 cups buttered breadcrumbs |
Directions:
1. Melt butter in skillet.
2. Add onions, peppers, and celery.
3. Saute 3 to 5 minutes, til tender.
4. Add tomatoes , sugar, basil, salt & pepper to taste. Bring to a boil.
5. Mix cornstarch with vinegar and water and stir into skillet.
6. Pour the mixture into a greased casserole and sprinkle with the buttered bread crumbs.
7. Bake at 350 for 30 to 40 minutes.
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