Stuffed Tomatoes with Chorizo and Corn Bread |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Vine-ripe tomatoes filled with sausage and corn bread taste out of this world. Theyâre terrific as a first course or partnered with grilled meat or shrimp.Marie Rizzio, Interlochen, Michigan Ingredients:
1 cup yellow cornmeal |
3/4 teaspoon kosher salt |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
2 eggs |
3/4 cup buttermilk |
4 teaspoons canola oil |
tomatoes: |
6 large tomatoes |
1-1/2 teaspoons kosher salt |
5 ounces uncooked chorizo or johnsonville® mild ground italian sausage |
1 medium onion, chopped |
1 medium sweet orange or red pepper, finely chopped |
1/3 cup minced fresh cilantro |
3/4 teaspoon ground cumin |
3 eggs, lightly beaten |
Directions:
1. In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk.
2. Place oil in an 8-in. ovenproof skillet; heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened.
3. Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450° for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
4. Place corn bread into a food processor; cover and process until coarse crumbs form. Set aside.
5. Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain.
6. Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly.
7. In a large bowl, combine the corn bread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13-in. x 9-in. baking dish. Spoon corn bread mixture into each tomato, mounding in the center.
8. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Yield: 6 servings.
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