Scalloped Tomatoes 4 (#10) cans tomatoes 1 pound onions 2 pounds bread 8 ounces granulated sugar 3 tablespoons salt 3 tablespoons pepper 1 cup bread crumbs or cracker meal 1 cup Parmesan cheese 1 stick (4 ounces) margarine, melted Drain off half of the tomato juice and reserve for another use. Sauté onions in margarine. Trim bread and dice in 1/4 inch cubes. Place tomatoes and juice, sugar, salt and pepper in saucepan and bring to a boil. Combine onion and margarine mixture and toasted bread crumbs, mixing well. Combine with tomato mixture and place in lightly greased pans. Top with crumbs, Parmesan cheese and melted margarine. Bake for 30 to 40 minutes at 375 degrees F. Bread cubes will absorb excess moisture; top should be nicely browned.