Tomato Casserole

1-1/2 to 2 lb ripe tomatoes (5 to 6 medium)
1 medium green sweet pepper, chopped
1 small onion, chopped
3 Tbsp. butter
2/3 cup fine dry bread crumbs
1/2 tsp. salt
1/8 tsp. ground black pepper

Preheat oven to 350.

Peel tomatoes; cut into 1/2-inch slices; set aside. In a small saucepan, cook sweet pepper and onion in hot butter over medium heat until tender. Remove from heat. Stir in bread crumbs, salt and black pepper.

In a 1-1/2 quart casserole, layer one-third of the tomato slices. Sprinkle with about one-third of the crumb mixture. Repeat layers two more times, ending with crumb mixture.

Bake for 50 to 60 minutes or until tomato is tender and crumbs are lightly browned. Let stand for 5 minutes before serving. Makes 8 side-dish servings.