Snappy Tomatoes - cooking recipe

Ingredients

1 (28 ounce) can diced tomatoes, thoroughly drained
1 cup coursely chopped yellow onion
2 cups extra-sharp cheddar cheese, coarsely shredded
1 cup Ritz cracker, crushed (one sleeve, and generic is fine)
1/4 teaspoon black pepper
1 dash cayenne pepper (if you like a bit more heat)
1 teaspoon kosher salt
2 beaten eggs
2 tablespoons sugar
1/2 cup melted butter

Preparation

Mix all ingredients except butter until blended and pour into baking dish spayed with nonstick product. pour butter evenly over top. You can add more cheese to the top if you like.
Bake, uncovered, in preheated 350 oven for 30-40 minutes.
Let set for 5 minutes before serving.