Baked Tomatoes with Corn Recipe
Ingredients
| 6 small firm tomatoes | ||
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Dash of paprika | ||
| Eggs | 2 , beaten | |
| 2 cups cooked fresh corn | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon, divided | |
| 1 cup soft breadcrumbs | ||
Directions
GETTING READY
1) Preheat oven to temperature of 375 degrees.
MAKING
2) Cut off the tops from tomatoes and scoop out the pulp carefully. Leave the shells intact.
3) Combine ½ teaspoon of salt, sugar and paprika together. Sprinkle mixture all over the tomato shells.
4) Mix together eggs, corn, 1 teaspoon of salt, pepper and 2 tablespoons of butter. Spoon mixture into the tomato shells.
5) Combine the remaining butter and breadcrumbs together and spoon all over the corn mixture.
6) In a shallow baking dish, place the tomatoes and bake in preheated oven for 40 minutes.
SERVING
7) Serve hot.
TIP
The pulp removed can be reserved for use in other recipes.
1) Preheat oven to temperature of 375 degrees.
MAKING
2) Cut off the tops from tomatoes and scoop out the pulp carefully. Leave the shells intact.
3) Combine ½ teaspoon of salt, sugar and paprika together. Sprinkle mixture all over the tomato shells.
4) Mix together eggs, corn, 1 teaspoon of salt, pepper and 2 tablespoons of butter. Spoon mixture into the tomato shells.
5) Combine the remaining butter and breadcrumbs together and spoon all over the corn mixture.
6) In a shallow baking dish, place the tomatoes and bake in preheated oven for 40 minutes.
SERVING
7) Serve hot.
TIP
The pulp removed can be reserved for use in other recipes.
Chef
