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Corn Stuffed Tomatoes Recipe

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This recipe for Corn Stuffed Tomatoes, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 medium tomatoes
2 c. fresh corn kernels (from about 4 ears)
1/4 c. red pepper, diced
3 T. mayonnaise
3 T. scallions
3 T. thinly sliced basil leaves
1 T. fresh lemon juice
1 T. sugar
Salt and cayenne to taste
1/2 c. fresh French bread crumbs
1 T. olive oil
1 T. chopped fresh parsley
minced zest of 1 lemon

Directions:
Directions:
1. Preheat oven to 400 degrees.
2. Prepare tomatoes by cutting off the tops and hollowing out the core and seeds. Leave a 1/2 inch wall all around. Invert tomatoes onto a plate and let drain while preparing filling.
3. Blanch corn for 3 minutes. Drain and cool.
4. Combine corn, pepper, mayonnaise, scallion, basil, lemon juice, sugar, salt and cayenne in medium bowl.
5. Season insides of tomatoes with salt and pepper. Fill tomatoes with corn mixture. Arrange tomatoes in shallow glass baking dish.
6. Toss bread crumbs, oil, parsley and zest to combine. Top each tomato with 2 T. bread crumb mixture.
7. Bake 15 to 20 minutes until crumbs are crisp. Do not over cook as tomatoes will collapse. Serves 4.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Tomatoes can be stuffed, crumb topping prepared and kept separate and held in fridge until ready to bake. Allow an extra 5 to 10 minutes to bake if tomatoes are coming directly from the fridge. Think about making extras. These are a great left over for lunch the next day and I think taste even better. Serve with grilled pork chops or fish.

 

 

 

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