Recipe for Corn and Tomatoes

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	Olive or vegetable oil
1 lrg	Red onion very thinly sliced
2 x	Garlic cloves minced
6 lrg	Red tomatoes cut into wedges
1/4 cup	Chopped fresh basil
	(or 1 tablespoon dried basil)
3 cup	Cooked whole kernel corn

Instructions:

Instructions: In a large skillet, heat the oil an saute the onion and garlic for 5 minutes. Add the tomatoes and basil. Stir well. Cover and simmer for 15 minutes.

Stir in the corn, cover, and cook 5 minutes more. Serve over the rice.

This recipe serves 6.

Comments: This is a quick way to use surplus garden tomatoes and leftover corn on the cob. Serve over rice with broiled bluefish, cod, or halibut steaks.

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