Baked Tomatoes and Corn Recipe

Name: Baked Tomatoes and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon salt; 2 cups bread crumbs dry; 1 cup cheese grated

Servings: persons

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
1/2 teaspoon salt
2 cups bread crumbs dry
1 cup cheese grated

1
Pour off the liquid from the canned tomatoes.
2
Simmer the tomatoes with the sugar and spices for about 5 minutes.
3
Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt.
4
Cook slowly for about 15 minutes.
5
Spray a casserole dish with non-stick vegetable spray.
6
Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese.
7
Bake in a 400F (200C) oven for about 20 minutes, or until the top is brown.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces tomatoes, canned, 1 tablespoon sugar, 1 pinch rosemary leaves, 1 pinch black pepper, and more.

Yes, Baked Tomatoes and Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Tomatoes and Corn

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