|Chopped spanish onion||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Sweet basil||1⁄2 Teaspoon|
|Soft bread crumbs||2 Cup (32 tbs)|
Heat oven to 400 degrees.
Have ready a buttered 1 1/2-qt. casserole.
Heat 3 tbsp. butter in a heavy skillet.
Add onion and sprinkle with sugar, salt, pepper and basil.
Cook gently, stirring constantly, until onion is just tender but not browned.
Add about 1 cup of the bread crumbs and stir to blend.
Remove from heat.
Peel tomatoes and cut into thick slices (about 1/22 inch).
Put a layer of tomato slices in bottom of casserole.
Sprinkle with some of onion-bread crumb mixture.
Repeat layers until all is used, ending with a layer of tomatoes.
Melt the 2 tbsp. butter and add remaining 1 cup bread crumbs.
Toss to combine and sprinkle over layers in casserole.
Bake, uncovered, until tomatoes are tender and top is nicely browned, about 30 minutes.