Baked Corn and Tomatoes

[Guest guest]

* Exported from MasterCook *

 

Baked Corn and Tomatoes

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 garlic clove -- chopped

1/2 cup olive oil or any other oil (we used olive)

7 tomatoes -- cut in 1/2- to

3/4-inch slices

Flour seasoned with salt and pepper

1 large onion -- cut in thin slices

12 small ears corn -- cut kernels from cob

1/4 cup butter

1 cup bread crumbs

 

 

In large skillet, cook garlic in oil until browned. Remove garlic and add tomato

slices that have been dredged in seasoned flour. Sauté tomatoes until lightly

golden. Remove tomatoes and sauté onion slices for just a few minutes.

 

In large baking dish, layer tomatoes, onions and corn, seasoning each layer with

salt and pepper. Melt butter in a frying pan and sauté bread crumbs until

golden. Sprinkle on top of casserole. Bake at 350 degrees for 40 minutes.

 

Tester's note: We heated the garlic in the entire 1/2 cup of oil, then ran out

of oil before all the tomatoes and onions were sautéed and had to add some. We

probably should have sautéed the garlic in a smaller quantity of the oil, then

added more of the original 1/2 cup as needed to complete that step. We also did

not remove the garlic before sautéing.

 

 

 

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