3 tbsp. butter
1/2 c. chopped onion
2 c. soft bread crumbs or 3/4 c. dry bread crumbs
2 tbsp. chopped parsley
4 tsp. Lea & Perrins Worcestershire sauce, divided
1 1/2 tsp. salt
1 1/2 lbs. fresh tomatoes
2 tbsp. olive oil
1/2 tsp. sugar

In a medium skillet, melt butter. Add onion and saute 5 minutes. Stir in bread crumbs, parsley, 3 teaspoons of the Lea & Perrins and salt; set aside.

Peel tomatoes, if desired. Cut into 1/4 inch thick slices. Arrange a layer in a buttered 1 1/2 quart casserole. Mix oil with remaining 1 teaspoon Lea & Perrins and sugar. Dribble a little over tomatoes. Sprinkle lightly with reserved bread crumb mixture.

Repeat 2 more times, ending with bread crumbs. Bake, covered, in a preheated 375 degree moderate oven for 30 minutes. Remove cover and bake 15 minutes longer or until crumb topping is lightly browned. Yield: 6 servings.