Rating: 3.71 stars
24 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
10
Yield:
10 Servings
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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

157 calories; protein 2.9g; carbohydrates 17.2g; fat 10.1g; cholesterol 24.4mg; sodium 499.6mg. Full Nutrition
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