Using those rotten tomatoes

Today is the week I complain about tomatoes. Have you picked up on that yet? I consider it part of the martyr complex I'm nurturing. I'm running for sainthood and since I'm Jewish, I need all the help I can get!

In reality, I hit the nail on the head yesterday when I told you that I can't live without tomatoes year round. Even when they are no good. In the summer, I eat them like apples, sliced, or bitten right into them. The rest of the year I use them raw only when I get desperate. The rest of the time I cook them into meals - sauces, stirfries, and casseroles. Throw them into soups and omelets.

Baked tomatoes are almost salvageable. Because baked tomatoes take on so many of the flavors of what you're cooking with. They add to that rainbow of fruits and veggies we were talking about yesterday and are a great easy way to bulk up a meal. Tomatoes are one of those fruits that are just filled with water. Which makes them a great choice for filling up without adding a lot of calories.

This dish is loaded with color- red(ish) tomatoes, yellow corn, green peppers. I probably should have posted it yesterday since it is such a rainbow. It's also a total comfort dish, with a healthy twist. No cheese! You won't miss it.

Tomato Casserole
1 Tbsp oil
1/2 green bell pepper, chipped
1/2 onion, chopped
1/2 lb ground beef
1 cup corn (shhhh I used frozen)
1/2 tsp salt
1 tomato, peeled and sliced
1/2 cup bread crumbs

1. Preheat oven to 350. Heat oil in skillet and cook peppers and onions until translucent.
2. Add the ground beef and brown.
3. Stir in corn and salt.
4. Place everything in an 8x8 baking dish and cover with the tomato slices.
5. Sprinkle breadcrumbs over and bake 25 minutes.