Scalloped Tomatoes with Corn

I most often serve tomatoes fresh from the garden and sliced as-is. Tomatoes here in Pennsylvania Dutch country aren't always of the home-canned variety left to sit on a shelf and gather dust until winter. One thing that is common here in Pennsylvania is scalloped tomatoes and corn. Just good stuff.

Hands-On Time: 15 minutes
Ready In: 1 hour and 25 minutes
Yield: 6-8 servings


    3 large tomatoes, cored and sliced thick
    3 tablespoons olive oil (butter or bacon fat is traditional)
    2 cups fresh or frozen corn kernels
    1 small onion, chopped
    1 teaspoon each salt and pepper
    2 teaspoons each freshly chopped parsley, chervil and basil
    1 teaspoon sugar
    1 cup fresh bread crumbs


  1. Sauté corn, onion, salt and pepper, herbs and sugar briefly in a small skillet.
  2. Layer with tomatoes and bread crumbs, alternating layers and ending with bread crumbs in a greased 2 quart baking dish.
  3. Bake, covered, at 350 degrees F for 45 minutes.
  4. Uncover and bake for an additional 10 minutes or until bread crumbs are golden brown.
See more recipes from Anne Coleman (aka Short Order Mom).

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