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

　　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.

　　Paula Deen's Kitchen Classics