Monday, August 21, 2017
Meatless Monday - Corn Stuffed Tomatoes
Today is the day of the ellipse. I wanted to go down south to watch it, but I scheduled a lecture for tonight so I cannot go 5 hours south of here and get back before the program. Since I was doing a program on cooking I went out to find some special recipes to make it worth forgoing the trip.
The theme is using the bounty of your garden. I found this great recipe that is mostly all vegetables. It is too lengthy to do during the program, but I just loved it and wanted to share it. It is tasty and can be a side dish, or served in pairs, a main dish.
Corn Stuffed Tomatoes
6 large tomatoes
½ tsp salt, optional
½ cup plain or Italian seasoned bread crumbs
2 cups corn cut fresh from the cob or frozen corn, thawed
2 Tbls celery, chopped
2 Tbls onion, diced fine
1 Tbls oregano, chopped
1 Tbls parsley, chopped
2 Tbls half and half cream
1 Tbls butter, melted
2 Tbls shredded mozzarella or cheddar cheese
¼ cup water
Cut a thin slice off the top of each tomatoes, scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. Combine bread crumbs, corn, celery, onion, cream, herbs and butter. Spoon into the tomatoes. Place in an ungreased 13 x 9 x 2 inch baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake uncovered at 350 degrees for 30 minutes or until tomatoes are tender. Makes 6 servings.
NOTE: You can add 2 Tbls. green pepper, diced fine to the corn mixture if you like peppers (I don't.) You can substitute 2 Tbls or basil cut in ribbons for the other herbs.