Dayton Steakhouse-Style Stewed Tomatoes

I love tomatoes and this dish sounds absolutely wonderful to me. It is taken from the Junior League of Dayton cookbook, "Causing A Stir". The recipe states that it is inspired by Dayton's favorite steakhouses and that it is terrific served with Filet Mignon, baked potatoes and a salad. I have a couple of T-bones in the freezer that are calling out for this recipe!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  onion, small chopped
• 4  tablespoons butter
• 1 1⁄2 cups  bread cubes (dry, plain)
• 1⁄2 cup brown sugar (light brown)
• 5  cups tomatoes, canned
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon pepper, freshly ground

Directions

1. Preheat oven to 350 degrees. Saute onion in butter until soft, but not browned. Add bread cubes and brown sugar. Cook and stir over low heat for 3 to 5 minutes. Stir in tomatoes and season with salt and pepper. Transfer to a greased shallow casserole dish.
2. Bake 30 to 40 minutes or until bubbly. If desired, top each serving with homemade croutons or drizzle plain bread cubes with melted butter, season as desired and bake 5 to 10 minutes.