Corn Stuffed Tomatoes

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Corn Stuffed Tomatoes

Rating: Recipe rating
2.98 out of 2286 votes

Course: Main course

Recipe Ingredients

4 large beef tomatoes
sprinkling of caster sugar
2 tbsp olive oil
1 leek, thinly sliced
4 rashers streaky bacon, chopped
0.5 tbsp chopped fresh rosemary
3 slices day-old white bread
85g frozen or canned sweetcorn
175g gruyère, diced
2 tbsp chopped fresh parsley

Recipe 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: 10/04/2008