2 tablespoons olive oil
1 cup coarse salt
1 cup chopped onion
1 (28 ounce) can cherry tomatoes, drained
1 (6 ounce) can evaporated milk
1 (8 ounce) can tomato paste
1 (28 ounce) can whole kernel corn, drained
1/2 pound cavatappi, skinless
1 cup chopped fresh tomato
1 (4 ounce) can crushed tomatoes
1 cup shredded mozzarella cheese
Slice the onion into thin slices.
Melt 1 cup butter or margarine in a large skillet over medium heat. Place 2 tablespoons olive oil in skillet. Stir continuously until butter has melted. Remove from heat. Stir in salt and pepper. Cook over medium heat for 30 minutes or until reduced to 2 tablespoons. Remove from pan. Add tomatoes, tomatoes, mozzarella, and cheese. Cook until cheese is bubbly. Spoon mixture into a 9x13 inch baking dish. Cover and refrigerate overnight.