4 c. diced tomatoes, drained, reserve juice
1/2 c. white sugar
1 stick butter
Dash of salt
1 tbsp. cornstarch
3 c. coarsely ground bread crumbs

Mix cornstarch with 2 cups tomato juice and simmer until thick (when has a glossy appearance). Heat tomatoes, sugar and butter until sugar and butter melt. Add thickened juice, mix and simmer for a few minutes. Mix bread crumbs with enough melted butter to moisten. Put a very thin layer of crumbs in bottom of buttered casserole dish (just enough to cover), then tomatoes, then top with remaining bread crumbs. Bake in preheated 400 degree oven until bubbly and browned (usually 20 minutes).