Baked Tomatoes & Corn
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
tomatoes, canned
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | pinch |
rosemary leaves
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 16 | ounces |
corn
frozen |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
onions
chopped |
|
| 2 | tablespoons |
chili sauce
or any hot sauce, to taste |
|
| 1 | tablespoon |
margarine
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
bread crumbs
dry |
|
| 1 | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
tomatoes, canned
|
|
| 15 | ml |
sugar
|
|
| 1 | pinch |
rosemary leaves
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 462.4 | ml/g |
corn
frozen |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
onions
chopped |
|
| 3E+1 | ml |
chili sauce
or any hot sauce, to taste |
|
| 15 | ml |
margarine
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
bread crumbs
dry |
|
| 237 | ml |
cheese
grated |
|
Directions
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℉ (200℃) oven for about 20 minutes, or until the top is brown.
