Scalloped Tomatoes

I was digging through all my Mother-in-Law's old church cookbooks this past weekend and came across this recipe. The books were so old that the advertisements that local businesses could buy up were written out in pen. This particular recipe came from the 1958 edition! I changed a few things up but it came out really good and super easy!

Scalloped Tomatoes
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Ingredients:

4 cups diced tomatoes (I used fresh and removed all seeds)

1/4 cup sun-dried tomatoes

3 pieces of wheat bread (crumbled)

1/4 cup butter (melted)

1 T sugar (or splenda)

1 T basil

1/4 t pepper

1/4 t salt

Directions:

1. Preheat oven to 350 degrees. Mix together diced and sundried tomatoes and mix in salt, pepper, and basil. Place in a casserole dish.

2. In a separate dish, mix together bread crumbs, sugar, and butter. Place on top of the tomato mixture. Bake for 1 hour.