Scallop Tomatoes (By memory, Sarah Ash)

 

2 cans ( #303) diced tomatoes( I use plain, but if you like them with herb etc, try the seasoned diced tomatoes).

 

Chop 1/4 cup of onions (finely), sauté this in 1 tablespoon of butter, until soft or clear.

 

4 slices of bread, cut into 1" cubes and toasted.  Easy to slice if slightly frozen. 

 

Spray a baking dish with Pam that will allow the tomatoes to be about 2" or 3" deep.

 

Mix the tomatoes with the sauté onions, 4 Tablespoons of sugar, 1 teaspoon salt and pepper to taste.  Add the bread cubes mix together gently and place in baking dish.  Top with bread crumbs (about 1/4 or so cups), parmesan cheese, (just enough to have a thin layer) and drizzle about 4 Tablespoons of butter over top.  Bake in preheated 375 oven about 30 to 40 minutes.  Have nicely brown on top.

 

Have fun and enjoy!