Title: Baked Tomatoes and Corn
Categories: Vegetable
Yield: 6 Servings

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.

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