1 cn (16 oz) tomatoes
1 tb Sugar
Pinch rosemary Pinch black pepper 16 oz Frozen corn kernels
1 Green bell pepper, chopped
2 Onions, chopped
2 tb Chili colorado (or you can
Use any hot sauce – use Less if you like) 1 tb Margarine
1/2 ts Salt
2 c Dry bread crumbs
1 c 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.