Italian Escalloped Tomatoes from Linda Morrison

1/2 c chopped onion

3 T melted butter

2 1/4 c fresh, soft breadcrumbs

2 T chopped parsley

3 1/2 tsp Worcestershire sauce

11/2 t salt

1 1/2 lbs fresh tomatoes peeled OR 1 15 oz can Italian tomatoes, drained & chopped. 

2 T olive oil 

Sauté onion in butter for 5 min. Stir in breadcrumbs, parsley, 1 1/2 t Worcestershire sauce, salt and set aside.

Slice tomatoes into 1/4" thick slices. Arrange a layer in a lightly buttered 1 1/2 qt casserole dish. Combine oil & rest of Worcestershire sauce and pour a little over tomatoes. Sprinkle with breadcrumbs. Repeat layers ending with breadcrumbs. Bake covered at 375 for 30 min. Uncover and bake another 15 min or breadcrumbs are browned.

Note: Dierbergs Italian bread makes the best crumbs. Italian tomatoes adds a "spicey" taste. With fresh tomatoes, sprinkle several "shakes" of Italian seasoning for added flavor.

This was served at the Potluck at St. Mark Presbyterian.