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Scalloped Tomatoes

To every cup of stewed tomatoes add half a teaspoonful of scraped onion and more seasoning if necessary. Season some dried and rolled breadcrumbs and mix part of them with melted butter in the proportion of two tablespoonfuls butter to half a cup of crumbs. Butter small ramekins or large dish, sprinkle a layer of seasoned crumbs on the bottom, pour in tomato, and spread buttered crumbs over the top. Dot over with more butter if desired. Bake in hot oven about thirty-five minutes, browning crumbs well on top. A mixture of bread and cracker crumbs may be used.