From the 1938 edition of The Williamsburg Art of Cookery; the recipe, as published, appears in the book as it does under instructions. I guessed on the amount of ingredients.
Ingredients
3 large tomatoes
½ red onion, minced
pinch of sugar
salt and pepper to taste
2 Tbsp. butter
Instructions
Peel the tomatoes. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it within slices of buttered bread. Pour the tomatoes in the dish, crumbling up a little bread on them. Dot the top with butter and bake.
Recipe by Sense of Taste at https://sensetaste.com/baked-tomatoes/