1	Lb.	Yellow onions
2	Lbs. Ripe	Medium size tomatoes
1	Tsp.	Salt
1/4	Tsp.	Black pepper
6	Slices	American processed cheese (cut in half)
1/2	Cup	Unseasoned bread crumbs
3	Tbsps.	Butter or margarine, melted

Peel and slice onions very thin. Put water in a 2-quart saucepan to measure 1 inch deep. Bring to a boil and add onions. Cover saucepan and cook for 10 minutes. Drain onions thoroughly; set aside.

Preheat oven to 350degrees. Lightly grease a 2-quart baking dish. Put 6 cups of water in the saucepan you cooked the onions in. Bring to a boil. Add the tomatoes a few at a time and blanch for 15 to 20 seconds. Using a slotted spoon, remove blanched tomatoes from water and set them aside to cool. Repeat until all tomatoes are blanched. When cool use a sharp knife and peel the tomatoes and remove the core. Cut into 1/4 to 1/2 inch thick slices. Arrange half of them on the bottom of the casserole dish. Add half the cooked onions. Season with half of the salt, pepper, basil and cheese. Repeat layer. In a small bowl, combine the butter with the breadcrumbs and toss. Sprinkle bread crumbs evenly over the top of the casserole. Bake for 30 to 35 minutes or until casserole bubbles.

YIELD: 6 Servings