Recipe - Scalloped Tomato And Cheese Bake

4 lg Firmripe tomatoes
1 Mediumsize onion, chopped
(One half cup)
One fourth cup (One half stick) butter or
margarine
2 cup Soft bread crumbs (4 slices)
1 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Sugar
One half teaspoon Leaf marjoram, crumbled
One fourth cup (One half stick) butter or
margarine, melted
One fourth cup Shredded Cheddar cheese

1. Core tomatoes; cut each into 8 evensize wedges.

2. Saute onion in butter in a large skillet until soft, about 5 minutes.
Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.

3. Line a 1 1/2quart shallow baking dish (7 3/8 x 3 5/8 x 2 1/4inches)
with half the tomatoes;sprinkle with half the bread mixture. Repeat with
remaining tomato wedges and crumb mixture. Drizzle melted butter over top.

4. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes
are soft and crumb mixture is lightly browned. Sprinkle cheese over top and
return to oven until cheese melts, about 5 minutes. Posted to FOODWINE
Digest 21 Mar 97 by "Elizabeth A. Post" millefiore@FUSE.NET on Mar 22,
1997