Recipe information
Yield
serves 6-8
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
2–3
tablespoons chopped fresh basil
Salt and pepper
2
tablespoons cornstarch
2
teaspoons vinegar
2
teaspoons water
1
1/2 cups buttered breadcrumbs
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Preparation
Melt the butter in a large skillet. Add the onion, peppers, and celery, and sauté 3 to 5 minutes, until tender. Add the tomatoes, sugar, basil, and salt and pepper to taste, and bring to a boil. Mix the cornstarch with the vinegar and water, and stir into the skillet. Pour the mixture into a greased casserole and sprinkle with the buttered crumbs. Bake at 350 degrees for 30 to 40 minutes.