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Baked Corn and Tomatoes

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.

Trax Farms

Thursday, July 15, 1999

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