Tomato And Sweet Onion Crumble

• 1 tablespoon olive oil
• 2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced
• 3 cloves garlic, peeled and minced
• 2 pounds ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick)
• 1/3 cup chopped fresh basil
• 3 tablespoons chopped fresh oregano leaves
• Salt and pepper
• 4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks
• 1/4 cup (1/8 lb.) butter
• 1/2 cup grated parmesan cheese

1. Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.
2. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.
3. Bake in a 350u0b0 oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.

olive oil, sweet onions, garlic, tomatoes, fresh basil, oregano, salt, bread, butter, parmesan cheese

Taken from www.myrecipes.com/recipe/tomato-sweet-onion-crumble (may not work)