Stuffed Tomatoes With Peaches Corn Cucumbers And Basil Recipes

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CORN-STUFFED TOMATOES



Corn-Stuffed Tomatoes image

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.

Provided by Shar

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 10

Number Of Ingredients 5

10 medium tomatoes
4 cups whole kernel corn, drained
1 teaspoon salt
¼ teaspoon pepper
½ cup butter or margarine, melted

Steps:

  • 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.

Nutrition Facts : Calories 156.8 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 10.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 499.6 mg, Sugar 5.2 g

STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS, AND BASIL



Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil image

A stunning chopped salad unites several summer standouts -- peaches, corn, cucumbers, basil -- with the sweetly acidic flavor of vine-ripened tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

8 ripe medium beefsteak tomatoes
2 ripe peaches pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish

Steps:

  • Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
  • Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.

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