Scalloped Tomatoes

By National Gardening Association Editors

1 small onion, chopped
1/2 cup chopped green pepper
6 cup fresh or canned tomatoes, peeled and chopped
2-3 tablespoon extra-virgin olive oil
salt and pepper to taste
1 teaspoon sugar
1-1/2 cup toasted bread cubes
1 cup grated Parmesan or cheddar cheese

Cook onions and green peppers in oil until tender. In a 2-quart casserole, mix all ingredients together, except for 1/2 cup bread cubes. Sprinkle top with remaining bread cubes and cheese. Bake in preheated 350oF oven for 30 minutes or until bubbly and browned.

Serves 6.

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