Sweet Corn and Tomato Casserole

6 large, ripe, firm tomatoes (skins on), sliced
1 glove garlic, halved
1/3 cup extra virgin olive oil
12 ears corn, cut from the cob
1 large sweet onion, thinly sliced
3/4 cup bread crumbs
1/2 stick butter or margarine
salt & pepper to taste

Scrape kernels off 12 ears of corn and set aside. Thinly slice onion and set aside. Slice tomatoes with skins on, into 1/2 inch slices and set aside. In a large skillet cook garlic until it is browned. Remove the garlic. Salt and pepper the tomato slices and dredge them in flour. Sauté the tomatoes in the oil on both sides until the are slightly browned. After the tomatoes have been sautéed, add the onion to the olive oil and sauté the onions until they are barely tender. In a large casserole, arrange alternate layers of tomatoes, corn and onions, seasoning the layers with a little salt and pepper. Sauté 3/4 cup of bread crumbs in 1/4 cup of butter until they are golden brown and sprinkle the crumbs on top the casserole.

Bake the mixture, covered in a moderate oven (350 degrees) for 35 - 45 minutes. Serves 8.

This is best made fresh and is worth the effort.