Baked Tomatoes and Corn

• 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.

tomatoes, sugar, rosemary, black pepper, green bell peppers, onions, chili sauce, margarine, salt, bread crumbs dry

Taken from recipeland.com/recipe/v/baked-tomatoes-corn-3970 (may not work)