Summer Stuffed Tomatoes

Serves: 4
Total Calories: 275


4 tomatoes
salt to taste
2 1/2 cups corn, divided
3 eggs, beaten
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, finely chopped
salt and pepper to taste
4 slices provolone cheese


Cut 1/2-inch tops off tomatoes; scoop out insides. Lightly sprinkle insides of tomatoes with salt; turn tomatoes upside-down in a dish. In a food processor, purée 1-1/2 cups corn, eggs and Parmesan. Stir in remaining corn, basil, salt and pepper; mix well. Spoon into tomatoes; arrange in a lightly greased 9"x9" baking pan. Bake at 400 degrees for 40 minutes; place a cheese slice over each tomato and bake for an additional 5 minutes. Remove from oven and let stand for a few minutes before serving.

Tip: Add a whimsical scarecrow to a fence post…it’s easy! Invert a sap bucket over the fence post, add a pole for arms, then dress him in a flannel shirt and stuff with straw. Paint a face on the sap bucket and top him off with a hat.

Nutritional Facts:

Serves: 4
Total Calories: 275
Calories from Fat: 125

This Summer Stuffed Tomatoes recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
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