4 cans (#10) tomatoes
1 lb. onions
2 lb. bread
1/2 lb. (8 oz.) sugar, granulated
3 tbsp. salt
3 tbsp. pepper
1 c. bread crumbs or cracker meal
1 c. Parmesan cheese
1 stick (4 oz.) butter, melted

Drain off half of the tomato juice and reserve for other use. Saute onions in butter. Trim bread and dice in 1/4 inch cubes. Place tomatoes and juice, sugar, salt and pepper in sauce pan on range and bring to a boil. Combine onion and butter mixture and toasted bread crumbs, mixing well. Combine with tomato mixture and place in lightly greased pans. Top with crumbs, Parmesan cheese and melted butter. Bake for 30 to 40 minutes at 375 degrees. Bread cubes will absorb excess moisture; top should be nicely browned.