6 lg. ripe tomatoes
10 ears corn
1 lg. onion, thinly sliced
1 garlic clove
1/3 c. olive oil
3/4 c. fresh bread crumbs
1/4 c. butter

Cut tomatoes in 1/2 inch slices and dredge them in flour seasoned with salt and pepper. In large skillet, cook 1 garlic clove, halved, in 1/3 cup olive oil until browned. Discard garlic and add tomato slices to the oil. Saute them on both sides until they are slightly golden. Scrape the kernels from corn.

In large heat-proof dish arrange alternate layers of tomatoes, corn and onion slices, seasoning layers with salt and pepper. Saute bread crumbs in the butter until they are golden. Sprinkle crumbs on top of the vegetables. Bake at 350 degrees for 35-40 minutes. Serves 8.