Corn-Stuffed Tomatoes

Toni 2   posted 03-29-98 

Source:  Taste of Home

  Corn-Stuffed Tomatoes 

  6 large tomatoes 
  1/2 tsp salt, optional 
  1/2 cup plain or Italian-seasoned bread crumbs 
  2 cups frozen corn, thawed 
  2 TBL. EACH chopped green pepper, celery AND onion 
  2 TBL. half & half cream 
  1 TBL. butter or margarine, melted 
  2 TBL. shredded mozzarella cheese 
  1/4 cup water 


Preheat oven to 350 degrees.

Cut a thin slice off the top of each tomato, scoop out and discard pulp.  Sprinkle salt inside tomatoes, if desired.  Invert on paper towel to drain.

Combine bread crumbs, corn, green pepper, celery, onion, cream and butter.
Spoon into tomatoes.  Place in an ungreased 13x9 pan.  Sprinkle with cheese.

Pour water into the baking dish around tomatoes.  Bake, uncovered, for 30 minutes or until tomatoes are tender. 
 

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