Scalloped Tomatoes

• 2 (14 ounce) cans stewed tomatoes (undrained)
• 2 14 cups coarsely crushed saltines
• 12 teaspoon basil (to be divided by pinch)
• 12 teaspoon oregano (to be divided by pinch)
• 12 teaspoon fresh ground black pepper (to be divided by pinch)
• 14 cup butter or 14 cup margarine

1. Generously grease a 1 1/2 casserole dish with some of the butter.
2. Distribute 3/4 cups crushed saltines on bottom of casserole dish.
3. Evenly distribute 1 heaping cup of stewed tomatoes,including liquid,on top of the saltines Sprinkle a pinch of each, basil,oregano, and black pepper on top of the tomatoes Cover with another 3/4 cup crushed saltines dot with butter.
4. Repeat layering until 3 layers are made.
5. Cover and cook in a preheated 350 degree oven for 25 minutes.
6. Or microwave for 10 minutes high heat.

tomatoes, saltines, basil, oregano, ground black pepper, butter

Taken from www.food.com/recipe/scalloped-tomatoes-48135 (may not work)