Simple Corn Stuffed Tomatoes Recipes

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STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

TOMATO BURRATA BITES



Tomato Burrata Bites image

No-cook finger food at its finest! Sweet Campari tomatoes are stuffed with rich, creamy burrata and finished with fresh basil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 16

Number Of Ingredients 5

16 Campari tomatoes
Flaky sea salt and freshly ground pepper
1 ball (8 ounces) burrata cheese
Extra-virgin olive oil, for drizzling
Small fresh basil leaves, for serving

Steps:

  • Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.
  • Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately.

STUFFED TOMATOES WITH GRILLED CORN SALAD



Stuffed Tomatoes With Grilled Corn Salad image

These tomatoes are good and make a pretty presentation. They can be made ahead also. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra virgin olive oil
2 tablespoons lime juice, fresh
1 teaspoon lime peel, grated
1 garlic clove, pressed
2 tablespoons shallots, chopped
2 tablespoons fresh cilantro, chopped
1 1/2 teaspoons jalapenos, seeded, minced
1/2 cup soft fresh goat cheese, crumbled (about 2 ounces)

Steps:

  • Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
  • Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
  • Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

Nutrition Facts : Calories 231.2, Fat 14.8, SaturatedFat 2.1, Sodium 22, Carbohydrate 25, Fiber 5, Sugar 9, Protein 4.5

CORN-STUFFED TOMATOES



Corn-Stuffed Tomatoes image

From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato).

Provided by Kumquat the Cats fr

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 3/4 cups fresh corn kernels (about 2 large ears, scraped off cob)
1 cup cooked jasmine rice, cooled to room temperature
1/2 avocado, chopped
1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper)
1/4 cup red onion, chopped
1 tablespoon olive oil
3 tablespoons cilantro, chopped
1 1/2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cumin (or more to taste)
1 garlic clove, minced (or more to taste)
6 medium vine tomatoes

Steps:

  • In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
  • Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
  • Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

CORNBREAD-STUFFED TOMATOES



Cornbread-Stuffed Tomatoes image

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.

Provided by Manami

Categories     Quick Breads

Time 50m

Yield 6 Tomatoes

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350ºF.
  • Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
  • Drain on paper towel-lined plates; pour off all but 2 T drippings.
  • Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
  • Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
  • Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
  • Heat the 2 T drippings in the same pan over medium heat.
  • Add the onion and garlic and sweat 3-4 minutes, or until tender.
  • Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
  • Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
  • 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.
  • Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
  • Bake 15-20 minutes or until heated through and tomatoes are tender.

Nutrition Facts : Calories 213.9, Fat 12.9, SaturatedFat 5.2, Cholesterol 23.8, Sodium 385.9, Carbohydrate 16.4, Fiber 4.1, Sugar 7.2, Protein 10.7

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