Baked Stuffed Tomatoes With Corn Recipe
Save time and money. Skip next visit to Canadian restaurants and prepare Baked Stuffed Tomatoes With Corn in privacy and romance of your home! This Baked Stuffed Tomatoes With Corn makes a compelling Side Dish for most party meals. The Baked Stuffed Tomatoes With Corn holds a high place in the Canadian cuisine. Try this Baked Stuffed Tomatoes With Corn recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
6 medium firm ripe
tomatoes Salt
1 egg, fork beaten
1/4 cup minced onion
1/4 cup minced green pepper
1 cup whole kernel corn
1/4 teaspoon celery salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
Few grains pepper
3/4 cup buttered fine dry bread crumbs
Directions
Cut out stem ends of tomatoes.
Cut a slice from top of each tomato.
Scoop out pulp with a spoon and finely chop; set aside.
Sprinkle inside of tomato shells with salt and set in a shallow baking dish.
Mix into egg the reserved tomato pulp, onion, green pepper, corn, celery salt, marjoram, thyme, pepper, and 1/4 cup bread crumbs.
Spoon mixture into tomato shells.
Top with remaining crumbs.
Bake at 400°F about 15 minutes, or until thoroughly heated.
Cut a slice from top of each tomato.
Scoop out pulp with a spoon and finely chop; set aside.
Sprinkle inside of tomato shells with salt and set in a shallow baking dish.
Mix into egg the reserved tomato pulp, onion, green pepper, corn, celery salt, marjoram, thyme, pepper, and 1/4 cup bread crumbs.
Spoon mixture into tomato shells.
Top with remaining crumbs.
Bake at 400°F about 15 minutes, or until thoroughly heated.
