1/4 c. butter
1 sm. onion, chopped
2 c. fresh bread crumbs
1 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
2 (14 1/2 oz.) cans sliced sm. tomatoes
4 tsp. sugar

About 40 minutes before serving: Preheat oven to 375 degrees. In medium saucepan over medium heat in hot butter, cook onion until tender, about 5 minutes. Stir in bread crumbs, salt, basil, and pepper. Into 1 1/2 quart casserole, place 1/4 of tomato slices and their liquid; sprinkle with 1 teaspoon sugar and 1/4 of bread crumb mixture. Continue layering, ending with bread crumb mixture. Bake 30 minutes or until hot and bubbly. Makes 6 servings.

Scalloped Fresh Tomatoes: Prepare as above but use 5 medium tomatoes, sliced, instead of canned tomatoes. Cover casserole; bake 35 minutes.