1/2 of 14 inch loaf Italian bread
4 tbsp. butter
1/4 tbsp. basil
Salt
2 tbsp. salad oil
2 med. onions, sliced
1 (28 oz.) can tomatoes
1 1/2 tsp. sugar

About 1 hour before serving, cut bread into 1/2 inch cubes. In 12 inch skillet over medium heat, in hot butter, cook bread cubes, basil and 1/4 teaspoon salt until bread is golden. Remove bread cubes to plate. Wipe skillet clean.

Preheat oven to 400 degrees. In same skillet, over medium heat, in hot salad oil, cook onions until tender and golden. Stir in tomatoes with their liquid, sugar and 1/2 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 5 minutes.

Into 2 quart casserole, spoon half of tomato mixture, then half of bread cubes, repeat. Bake 15 minutes or until mixture is hot. Makes 8 servings.