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.

Shar
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.

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  • 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

156.8 calories; 2.9 g protein; 17.2 g carbohydrates; 24.4 mg cholesterol; 499.6 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2008
This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews I did the following: after scooping insides I salted the tomato boat and turned upside down (salt draws the liquid out and helps give flavor at the same time!). I mixed the corn with tomato insides eliminated the butter and added salt pepper chili powder and cayenne pepper. The spices worked SO great with the dish - and helped tie it in with enchiladas. When spooning into the tomato boats I kept mashing it down and draining allowing the excess liquid to come out. If you let the mixture sit for a little while with the salt added it will help draw out the liquid. These were flavorful healthy and really colorful! I will definitely make again. Read More
(13)

Most helpful critical review

Rating: 3 stars
09/19/2011
Good but needed more zest. Next time I'll try using Corn with Jalapenos from this site. Read More
(3)
24 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/23/2008
This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews I did the following: after scooping insides I salted the tomato boat and turned upside down (salt draws the liquid out and helps give flavor at the same time!). I mixed the corn with tomato insides eliminated the butter and added salt pepper chili powder and cayenne pepper. The spices worked SO great with the dish - and helped tie it in with enchiladas. When spooning into the tomato boats I kept mashing it down and draining allowing the excess liquid to come out. If you let the mixture sit for a little while with the salt added it will help draw out the liquid. These were flavorful healthy and really colorful! I will definitely make again. Read More
(13)
Rating: 4 stars
05/06/2006
I used miniature muffin pans and set the tomatoes on each muffin hole. This kept the tomatoes in place and allowed for easy removal (since the tomatoes were too large to fit inside the muffin holes). This also allowed extra juice to drain into the muffin cavity. The presentation was beautiful and the tomatoes were snatched up quickly at a neighborhood picnic. The flavor was bland. Next time I will add herbs or something to give it more flavor. Read More
(11)
Rating: 5 stars
08/23/2004
We love this recipe!!!! One way to get rid of some of the watery-ness is to drain some of the liquid from the inside of the tomatoes. When scooping out the inside of the tomato make sure to flip them upside down and let some of the juice run out. Very good and very healthy!!! Read More
(11)
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Rating: 5 stars
08/27/2009
I loved it it had great presentation I added a few extra seasonings (as usual) and sprinkled cheese on top. It definately helped to let the tomatoes "drain" after cleaning them out and the I liked the muffin pan idea it helped for me anyway! Will definately make again! Read More
(4)
Rating: 4 stars
07/23/2008
This was really good. I changed a couple of things. I used fresh corn instead of canned and I think that really made the difference. Also instead of using muffin cups you can cut a thin slice off the bottom of each tomato so they sit flat. Would definitely make again! Read More
(4)
Rating: 5 stars
07/23/2011
I made the recipe as it is and in the end was glad that I didn't add any herbs or spice: the gentle taste is quite balanced to my opinion corn and butter go very well together and the tomato 'counterpoint' is more than enough. It makes a great side dish that is colourful but won't steal the limelight from the main course. Read More
(4)
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Rating: 3 stars
03/11/2007
This is a good solid basic if you need a side veggie dish and you have the ingredients on hand. I added oregano for extra flavor but it still didn't have the 'wow' factor I was hoping for. When hallowing out the tomatoes leave the sides rather think. Thinning them out too much will make a mushy mess. Also I don't have a muffin pan so placing it on a baking tray worked fine as long as you pack the corn mixture into the hallowed tomato - this gives it weight and prevents it from toppling over. Read More
(3)
Rating: 3 stars
09/19/2011
Good but needed more zest. Next time I'll try using Corn with Jalapenos from this site. Read More
(3)
Rating: 3 stars
09/03/2009
These were just okay for us. I added some garlic and onion powders but we still found these pretty bland. I think cumin would be a nice addition. Honestly I think we would have liked these better if I hadn't baked them and just left them cold. Thanks for sharing with us!:) Read More
(3)