Savoury Stuffed Tomatoes
Preparation: 10 min Cook: 15 min
This pretty presentation makes a great summer side dish that uses the summer’s bounty of basil, corn and tomatoes!
You will need:
| 6 |
medium red or yellow tomatoes |
6 |
| 2 |
large ears sweet corn, husks removed |
2 |
| 1/2 cup |
orange pepper, chopped |
125 ml |
| 1/3 cup |
red onion, chopped |
75 ml |
| 1/3 cup |
fresh basil, finely chopped |
75 ml
|
| 1 |
garlic clove, minced |
1 |
Step 1:
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving ½ inch (1 cm) shell; invert tomato cups on paper towel to drain. Seed and chop enough of the tomato pulp to fill 1 cup, place in medium bowl.
Step 2:
Cook corn in boiling, salted water for 10 minutes or until tender. Drain and immediately place corn in ice water, drain and remove corn niblets and place in bowl with tomato.
Step 3:
Add all remaining ingredients and toss until combined; fill tomato cups. Place on a platter and serve.
Makes 6 servings
Nutrients per serving (per 1 tomato): about 130 calories, 4 g protein, 5 g fat, 19 g carbohydrate, 3 g fibre (12% Daily Value for fibre), 33 mg vitamin C (50% Daily Value for Vitamin C)
Nestlé Kitchens Tip: For a Warm variation on this recipe stir 1/2 cups of bread crumbs and 2 tbsp of melted butter until thoroughly mixed. Sprinkle over tomatoes and broil under lightly golden brown and tomatoes are warmed.
Good to Know: Corn is good source of folate and contains fibre, and Vitamin C. A medium ear of corn has 77 calories.
Source: Foodland Ontario & Canadian Nutrient File (Food Code 2388)
