To begin making the Tomato Corn Au Gratin, first prepare the sauce. Place a saucepan on the heat and bring the milk to a boil. Reduce the heat, add the oregano leaves, corn kernels and let it simmer for 5 mins.

In the meantime, melt the butter in a separate pan. Add the flour and whisk the flour gently into it till it turns light golden, grainy and toasted.

Add this roasted flour to the simmering milk whisking it continuously so there are no lumps. The sauce should be liquidy, as it will thicken and turn creamy as it cools down. Turn off the heat and allow it to rest.

In a separate bowl, mix breadcrumbs, grated parmesan cheese, oregano leaves and the Italian seasoning.

Pre heat your oven to 180 degrees C and prep a casserole.

In the mini casseroles, place the sliced halved tomatoes in a layer at the bottom. Pour over ladlefuls of the corn sauce. Then gently add a thin layer of breadcrumb. Then repeat the same process once more until you have no tomatoes, corn sauce or crumbs left.

Grate some more parmesan on the very top and sprinkle some oregano. Place the casserole in the oven to bake for 20 mins or till the top is nice and golden.

Take it out of the oven, drizzle a bit of olive oil.

Serve the Tomato Corn Au Gratin hot along with Pear and Walnut Salad or Roasted Mushroom Zucchini Salad with Feta Cheese, or just with a side of Garlic Bread for a wholesome meal.