By Robert St. John

Delta Tomatoes

2 Tbl          Butter

1 Tbl          Olive Oil

1 /2 cup      Onion, medium dice

1 /2 cup      Celery, medium dice

1 /2 cup      Bell pepper, medium dice

28 oz can   Tomatoes, diced

1 /4 cup      Sugar

1 /4 cup      Brown sugar

2 Tbl          Fresh basil, chopped

2 tsp           Dried basil

2 Tbl          Cornstarch

2 Tbl          Balsamic Vinegar

2 tsp           Lawry’s Seasoned Salt

1 /2 tsp                Black pepper

1 1 /4 cup   Seasoned breadcrumbs

1 /4 cup      Melted Butter

Preheat oven to 350 degrees.

Sautee onion, celery and bell pepper in butter and olive oil. Cook until onions are soft and translucent. Add tomatoes, both sugars and both basils. Mix cornstarch in vinegar and add to tomato mixture. Bring to a boil. Add salt and pepper and pour into a greased casserole. Mix together breadcrumbs and butter. Top tomatoes with breadcrumbs and bake 30-45 minutes or until filling is bubbly and breadcrumbs are lightly browned. Yield: 10 – 12 servings