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Ingredients
| red tomatoes: 10 |
| canned yellow sweet corn: 4 cups (drained) |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| salted butter: 1/2 cup (or margarine//melted) |
Corn-Stuffed Tomatoes
Credit: AllRecipes
User rating:
"As a vegetarian I keep my eyes open for different recipes that are easy to make. I've had this one for years. Tomatoes are stuffed with a buttery corn mixture and baked. Perfect for summer and they make a brightly colored addition to any meal."
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Prep Time
20 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.
- Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.
- Bake for about 20 minutes in the preheated oven, or until heated through.