AuthorMike EgrieCategory, DifficultyBeginner
Cherub Tomatoes
Yields6 Servings
Prep Time20 mins
 1 onion. chopped
 1 tbsp vegetable oil
 1 zucchini, sliced into ¼-inch thick rounds
 1 ½ cups canned corn, drained
 2 cups grape tomatoes, peeled and diced
 ¼ tsp chili powder
 ¼ tsp garlic powder
 Dash red pepper (optional)
1

Wash and prepare veggies.

2

Cook onion in vegetable oil until tender.

3

Add zucchini, corn, tomatoes and spices to onion.

4

Cover and cook over low heat for 15 minutes.

How to Select:
Choose plump tomatoes with smooth skins that are free from cruises, cracks or blemishes.

How to Store:
Store at room temperature away from direct sunlight. Use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before they spoil.

Nutrition Benefits:
Fat free, saturated fat free, cholesterol free, low in sodium, an excellent source of vitamins A and C and a good source of vitamin K and potassium.

Ingredients

 1 onion. chopped
 1 tbsp vegetable oil
 1 zucchini, sliced into ¼-inch thick rounds
 1 ½ cups canned corn, drained
 2 cups grape tomatoes, peeled and diced
 ¼ tsp chili powder
 ¼ tsp garlic powder
 Dash red pepper (optional)

Directions

1

Wash and prepare veggies.

2

Cook onion in vegetable oil until tender.

3

Add zucchini, corn, tomatoes and spices to onion.

4

Cover and cook over low heat for 15 minutes.

Cherub Tomatoes
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