4 lg., firm, ripe tomatoes
1 med. onion, chopped
1/4 c. butter
2 c. soft bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/2 tsp. parsley
1/4 c. butter, melted
1/4 c. shredded cheddar cheese

Core tomatoes; cut into 8 wedges. Saute onion in butter in a skillet until soft, about 5 minutes. Add bread crumbs, salt, pepper, sugar and parsley. Toss lightly. Line a 1 1/2 quart shallow baking dish with 1/2 the tomatoes sprinkle with 1/2 the bread mixture. Repeat with remaining tomato wedges and bread crumb mixture. Drizzle melted butter over top. Bake at 350 degrees for 25 minutes or until tomatoes are soft and crumb mixture is lightly brown. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.