1/4 cup melted butter or margarine
2 cups fresh bread cubes
1 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper
1/2 teaspoon monosodium glutamate (optional)
2 (16-ounce) cans tomatoes or 1 to 2 pounds fresh tomatoes, sliced
Sauté onion in butter in medium saucepan over medium heat.
Stir in bread cubes and seasonings.
Place one-fourth of tomato slices and liquid in a 1 1/2-quart casserole; sprinkle with 1 teaspoon sugar and one-fourth of onion mixture.
Repeat layering 3 times