Sarah's baked tomatoes

Yield: 4 Servings

Measure Ingredient
1 can Whole tomatoes
1 tablespoon Lemon juice
1 \N Bay leaf
1 teaspoon Sugar
1 dash Cinnamon
2 tablespoons Water with
1 tablespoon Cornstarch
\N \N Butter
\N \N Parmesan cheese
\N \N Day old bread

Use Pam in muffin tins, place squares of day old bread and toast under broiler to make toast cups. Heat canned tomatoes in own juice to which all other ingredients have been added. Heat thoroughly, but do not cook until tomatoes lose firmness. Place tomatoes on toast cups in muffin tin, dot with butter, sprinkle with Parmesan cheese. Run under broiler until butter and cheese are melted.

This is a pretty compliment to a good entree, especially for a luncheon.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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