Baked tomatoes & corn

Yield: 6 Servings

Measure Ingredient
1 can (16 oz) tomatoes
1 tablespoon Sugar
\N \N Pinch rosemary
\N \N Pinch black pepper
16 ounces Frozen corn kernels
1 \N Green bell pepper, chopped
2 \N Onions, chopped
2 tablespoons Chili colorado (or you can
\N \N Use any hot sauce - use
\N \N Less if you like)
1 tablespoon Margarine
½ teaspoon Salt
2 cups Dry bread crumbs
1 cup Grated cheese

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.

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