Title: Fresh Tomato Bake
Categories: Vegetable Easy
Yield: 3 Servings
| 8 | md | Tomatoes, peel & quarter |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Sugar |
| 1/2 | ts | Dry mustard |
| 2 | tb | Margarine |
| 2 | lg | Onions, sliced |
| 2 1/2 | c | Fresh bread crumbs |
| 6 | tb | Margarine, melted |
| 1/4 | c | Grated Parmesan cheese |
Mix tomatoes, salt, pepper, sugar and dry mustard until well blended. Saute
onions in margarine for 5 minutes. Mix bread crumbs and margarine until
blended. In a buttered 1 1/2 quart casserole, layer the tomato mixture,
the onions, then crumbs. Bake in a 350 degree oven for 25 minutes.
Sprinkle with Parmesan cheese. Bake 5 minutes more. Randy Rigg