They may be thickened with a tablespoonful of flour or corn-starch dissolved in a little cold water, or with half a cup of rolled cracker or bread crumbs.

Canned tomatoes are stewed in the same way.
BAKED TOMATOES.
Take off the skins; lay the tomatoes in a buttered pudding-dish; put a bit of butter on each one.

Mix a teaspoonful of salt, and a saltspoonful of pepper, with a cup of bread or cracker crumbs, and cover the top.

Bake an hour.
Or cut the tomatoes in bits, and put a layer of them and one of seasoned crumbs, ending with crumbs.

Dot the top with bits of butter, that it may brown well, and bake in the same way.