Recipe: Scalloped Tomato and Cheese Bake (using soft bread crumbs and cheddar)

SCALLOPED TOMATO AND CHEESE BAKE

4 large firm-ripe tomatoes
1 medium-size onion, chopped (1/2 cup)
1/4 cup (1/2 stick) butter or margarine
2 cups soft bread crumbs (4 slices)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
1/2 teaspoon leaf marjoram, crumbled
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup shredded Cheddar cheese

Core tomatoes; cut each into 8 even-size wedges. Set aside.

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

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

Bake in a moderate oven (350 degrees F) 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.

Makes 8 servings