A southern breakfast is not complete without a side of grits. No matter how you take them, sweet or salty, they are the perfect compliment to any morning or early afternoon brunch. Today Carol and Malcolm share some great breakfast memories, dishes, and recipes. Also, we hear from Tupelo's oldest restaurant, Johnnie's Drive-In.

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Casserole Baked Tomatoes or Pretty Darn Close to McCarty’s Merigold Tomatoes

• 2 tablespoons vegetable oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 (28 ounce) cans whole tomatoes, drained and halved lengthwise
• 2 tablespoons light brown sugar
• 2 tablespoons chopped fresh chives
• ¾ tablespoon table salt
• ½ teaspoon seasoned salt (like Lawry’s)
• ½ teaspoon dried chervil
• ½ teaspoon dried dill
• ¼ teaspoon black pepper
• 1 cup coarse bread crumbs (from 1 baguette)
• 2 tablespoons butter, melted

1. Preheat oven to 375 degrees F. Heat the vegetable oil in a medium skillet over medium-high, and cook the onion until tender, about 6 minutes. Combine the onion, tomatoes, brown sugar, chives, table salt, seasoned salt, chervil, dill, and pepper in a medium bowl; pour into a lightly greased 2-quart baking dish.

2. Combine the breadcrumbs and the melted butter; sprinkle evenly over the top of the tomato mixture. Bake in the preheated oven until the breadcrumbs are golden, about 35 minutes.

From the 1972 Southern Living Party Cookbook

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