Lucky dip
Corn Stuffed Tomatoes
Rating: 
3.03 out of 490 votes
Course: Main course
Ingredients
- 2 tbsp chopped fresh parsley
- 175g gruyère, diced
- 85g frozen or canned sweetcorn
- 3 slices day-old white bread
- 0.5 tbsp chopped fresh rosemary
- 4 rashers streaky bacon, chopped
- 1 leek, thinly sliced
- 2 tbsp olive oil
- sprinkling of caster sugar
- 4 large beef tomatoes
Instructions
- Preheat the oven to 200 degrees celcius (Gas Mark 6). Cut the tops off the tomatoes and discard. Using a spoon, scoop out the seeds to leave a hollow shell. Lightly season inside with a little sugar, salt and pepper, then put in a greased shallow baking dish. - Heat the oil in a frying pan and cook the leek, bacon and rosemary for 7 minutes, stirring occasionally. Meanwhile, cut the bread into cubes, then cook in the pan for 3 minutes, stirring tobrown all over. Season, then add the corn, cheese and parsley. - Divide the stuffing betwen the tomatoes and bake for 20 minutes until the filling is golden.
Entered by: Chris Entered: 2008-04-10
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