A recipe for Baked Tomatoes and Corn. Follow the simple recipe instructions for Baked Tomatoes and Corn shared by other home cooking experts.
Ingredients
1 can (16 oz) tomatoes1 Tbs. Sugar
Pinch rosemary
Pinch black pepper
16 oz. Frozen corn kernels
1 Green bell pepper, chopped
2 Onions, chopped
2 Tbs. Chili Colorado (or you can use any hot sauce - use less if you like)
1 Tbs. Margarine
1/2 Tsp. Salt
2 c. Dry bread crumbs
1 c. Grated cheese
Directions
Contributed to the echo by: Leti Labell Baked Tomatoes and Corn Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili Colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown. Serves 6.
