Cornbread-Stuffed Tomatoes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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. Ingredients:
5 slices thick sliced bacon, diced |
6 large tomatoes |
1/2 cup onion, diced |
1 teaspoon garlic, minced |
1 cup fresh corn kernels |
6 ounces baby spinach |
2 cups purchased cornbread, cubed |
1 cup chopped tomato, pulp (reserved from tomatoes) |
3/4 cup parmesan cheese, divided |
1/4 cup thinly sliced fresh basil, leaved |
reserved bacon |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 350ºF.
2. Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
3. Drain on paper towel-lined plates; pour off all but 2 T drippings.
4. Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
5. Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
6. Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
7. Heat the 2 T drippings in the same pan over medium heat.
8. Add the onion and garlic and sweat 3-4 minutes, or until tender.
9. Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
10. Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
11. 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.
12. Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
13. Bake 15-20 minutes or until heated through and tomatoes are tender.
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