Baked Tomatoes & Corn

This casserole is what happens when the summer garden dumps tomatoes, corn, and peppers on your counter all at once and you need a plan.

Canned tomatoes get simmered with a pinch of rosemary and a splash of chili sauce, then tossed with sweet corn, onion, and bell pepper.

Layer it all in a casserole dish with breadcrumbs and cheese, pop it in the oven, and let the top go golden and bubbly.

It’s the kind of side dish that quietly steals the spotlight from whatever main course you’ve planned.

Variations

• Swap frozen corn for fresh kernels cut off the cob in summer. The sweetness is unreal.
• Use pepper jack cheese instead of a mild variety for a spicier, Southwestern spin.
• Stir in cooked crumbled sausage or ground turkey to turn this side into a one-dish meal.

Chef Tips

• Drain the liquid from the canned tomatoes before simmering. Too much liquid makes the casserole soupy instead of thick and saucy.
• End with a generous cheese layer on top. That browned, bubbly cap is what everyone reaches for first.
• Let it rest 5 minutes after pulling from the oven. It sets up and slices more cleanly.