CHEESY CORN-STUFFED TOMATOES
My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.
Nutrition Facts :
CORN SALAD STUFFED TOMATOES
The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup (discard any remaining pulp or save for another use). Place chopped tomato and tomato cups, inverted, on paper towels to drain., In a large saucepan, cook corn in boiling water for 3-5 minutes or until tender. Drain and immediately place corn in ice water; drain. Cut corn off cob., In a small bowl, combine the corn, chopped tomato, onion and basil. In another bowl, whisk the oil, vinegar, garlic salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate for 30 minutes. Spoon into tomato cups.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CORNY STUFFED TOMATOES
Served as appetizers or a picnic side dish, these bite-size tomatoes are filled with the good stuff!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with spoon or melon baller.
- Mix remaining ingredients. Fill tomatoes with cheese mixture. Store covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 55 mg
CORN STUFFED TOMATOES
This is such an attractive holiday dish. Lovely presentation. Parmesan on top browned tastes great but it detracts from the red, green and yellow colors. Looks good on a hot buffet
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Make a white sauce by melting the butter over low heat, add the flour stirring to make a roux, cook until it is smooth slowly add the milk stirring all the while (medium heat) until you havea thickened sauce about 2 minutes Remove from heat and add bacon, green onion and corn, season to taste.
- Fill each tomato half and place in a baking dish, cover with foil and bake in a 350F oven for apprx30 minutes.
Nutrition Facts : Calories 112.5, Fat 5.2, SaturatedFat 2.6, Cholesterol 11.7, Sodium 64.3, Carbohydrate 15.4, Fiber 2.1, Sugar 1.7, Protein 3.5
CORNBREAD-STUFFED TOMATOES
Vine-ripe tomatoes deserve a lighter treatment of fillings. These are filled with vegetables and bacon, highlighting, not hiding, the tomatoes true flavor. Cuisine at Home, Issue 64.
Provided by Manami
Categories Quick Breads
Time 50m
Yield 6 Tomatoes
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
- Drain on paper towel-lined plates; pour off all but 2 T drippings.
- Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
- Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
- Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
- Heat the 2 T drippings in the same pan over medium heat.
- Add the onion and garlic and sweat 3-4 minutes, or until tender.
- Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
- Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
- Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
- Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
- Bake 15-20 minutes or until heated through and tomatoes are tender.
Nutrition Facts : Calories 213.9, Fat 12.9, SaturatedFat 5.2, Cholesterol 23.8, Sodium 385.9, Carbohydrate 16.4, Fiber 4.1, Sugar 7.2, Protein 10.7
STUFFED TOMATOES WITH GRILLED CORN SALAD
These tomatoes are good and make a pretty presentation. They can be made ahead also. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
- Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
- Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.
Nutrition Facts : Calories 231.2, Fat 14.8, SaturatedFat 2.1, Sodium 22, Carbohydrate 25, Fiber 5, Sugar 9, Protein 4.5
CORN-STUFFED TOMATOES
From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato).
Provided by Kumquat the Cats fr
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.
TOMATOES STUFFED WITH GRILLED CORN SALAD
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
- Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
- Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
- Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.
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ROASTED CORN AND BASIL STUFFED TOMATOES RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (3)Total Time 15 minsCategory DinnerCalories 84 per serving
- Wash and dry the corn. Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
- Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
- Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
- Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.
CORN-STUFFED TOMATOES RECIPE - CUISINE AT HOME
From cuisineathome.com
Servings 4Calories 241 per servingCategory Side Dishes
- Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around inside of tomato so sides don’t collapse when baked (discard pulp or reserve for another use). Invert tomatoes on plate to drain briefly while preparing filling.
- Combine corn, bell pepper, mayonnaise, scallion, basil, lemon juice, sugar, salt, and cayenne in a medium bowl. Season inside of tomatoes with salt and black pepper, then fill with a generous 1/4 cup of corn filling (amount will vary depending on size of tomatoes). Arrange stuffed tomatoes in a baking dish.
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