Tuscan Stuffed Tomatoes
Ingredients
- 8 vine-ripened tomatoes ⓘ
- 4 cups kernel corn ⓘ
- 1 cup bell peppers (red, orange and green), chopped ⓘ
- 1/4 cup onions, chopped
- 1/8 cup celery, chopped ⓘ
- 1/8 cup fennel, chopped
- 11/2 teaspoons minced garlic ⓘ
- 1/8 teaspoon thyme ⓘ
- 1/8 teaspoon rosemary ⓘ
- 3/4 cup bread crumbs ⓘ
- 2 tablespoons butter, melted ⓘ
- 4 tablespoons heavy cream ⓘ
Instructions
- Prepare each tomato by cut a thin slice off the top; using a spoon, scoop out the pulp and seeds. Sprinkle salt into each tomato and invert onto paper towel to drain. Set aside.
- In a large bowl, combine the corn, peppers, onions, celery, fennel, garlic, thyme, rosemary and bread crumbs. Add the cream and melted butter. Stuff the tomatoes with the corn mixture and place into a baking dish. Pour about 1/2 cups boiling water around the tomatoes. Bake , uncovered at 350 degrees F for 30 minutes, or until tomatoes are tender.
Nutrition & Diet Analysis (per serving)
588
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).