Deep South Dining

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.__________________________________Casserole Baked Tomatoes or Pretty Darn Close to McCarty’s Merigold Tomatoes2 tablespoons vegetable oil1 small yellow onion, finely chopped (about 1 cup)2 (28 ounce) cans whole tomatoes, drained and halved lengthwise2 tablespoons light brown sugar2 tablespoons chopped fresh chives¾ tablespoon table salt½ teaspoon seasoned salt (like Lawry’s)½ teaspoon dried chervil½ teaspoon dried dill¼ teaspoon black pepper1 cup coarse bread crumbs (from 1 baguette)2 tablespoons butter, melted1. 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.