1/2 c. onion, chopped
1 tbsp. sugar
1 tsp. salt
2 c. sm. cubes toasted white bread
3 tbsp. butter, melted
1/4 tsp. basil
1/8 tsp. pepper
2 (14 1/2 oz.) cans stewed tomatoes

Saute onion in butter. Add sugar, basil, salt, pepper and bread cubes. Arrange 1 can of tomatoes in buttered 1 1/2 quart casserole dish. Top with half of the bread mixture. Repeat layers. Bake uncovered in 375 degree oven for 40 to 45 minutes.