Fuss-Free Baked Tomatoes (Tomato Gratin)

• 7 medium tomatoes (red, green or multi-colored)
• 1 medium white onions or 1 medium red onion
• 34 cup Japanese-style bread crumbs (they are crunchier)
• 1 12 ounces French's French fried onions
• 4 tablespoons butter (melted)
• poultry seasoning
• salt
• pepper
• dried basil
• cooking spray

1. Pre-heat oven to 350 degrees.
2. Spray 2 quart (9X9) square glass casserole dish with cooking spray to coat bottom and sides.
3. Cut medium size tomatoes in slices (no need to core or peel them).
4. Put in one layer of tomatoes, then top with a sprinkle of basil, salt, pepper, some poultry seasoning, and bread crumbs (can subsitute chicken flavored boxed stuffing for the poultry seasoning and bread crumbs - but we liked it this way).
5. Slice a medium onion into rings then seperate and top the first layer only.
6. Repeat layers as stated above 2-3 times depending on size of tomatoes (I used some smaller ones).
7. Top with 1.5 ounces (about half a 2.8 ounce can) French's french fried onions.
8. Then drizzle the melted butter over all.
9. Bake uncovered at 350 degrees for 20 minutes.

tomatoes, white onions, bread, onions, butter, poultry seasoning, salt, pepper, basil, cooking spray

Taken from www.food.com/recipe/fuss-free-baked-tomatoes-tomato-gratin-241172 (may not work)