BAKED TOMATOES & CORN
07-18-2002
6 large firm tomatoes
Flour seasoned with salt & pepper
1 clove garlic, halved
1/3 C. olive oil
10 ears corn, cut from cob
1 large sweet onion, thinly sliced
Salt and pepper to taste
3/4 C. bread crumbs
1/2 stick butter
Cut tomatoes in 1/2-inch slices. Dredge in flour. In large skillet, cook garlic in oil until browned. Discard garlic. Saute tomatoes in oil until they are slightly golden. Remove from skillet. Saute corn and onion until barely tender. In a large casserole, arrange alternate layers of tomatoes with corn and onions, and season to taste. Saute bread crumbs in butter until golden. Sprinkle on top. Bake at 350 degrees (F) for 35-40 minutes. Serves 8.