Tuscan Stuffed Tomatoes
A savory flavorful sidedish that satisfies the palate.
- 8 vine-ripened tomatoes
- 4 cups kernel corn
- 1 cup bell peppers (red, orange and green), chopped
- 4 tablespoons heavy cream
- 1/8 cup celery, chopped
- 1/8 cup fennel, chopped
- 1 1/2 teaspoons minced garlic
- 1/8 teaspoon thyme
- 1/8 teaspoon rosemary
- 3/4 cup bread crumbs
- 2 tablespoons butter, melted
- 1/4 cup onions, chopped
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 ½ cups boiling water around the tomatoes.
Bake, uncovered at 350 degrees F for 30 minutes, or until tomatoes are tender.