Cornbread-Stuffed Tomatoes

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READY IN: 50mins
Recipe by Manami

Vine-ripe tomatoes deserve a lighter treatment of fillings. These are filled with vegetables and bacon, highlighting, not hiding, the tomatoes true flavor. Cuisine at Home, Issue 64.

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
  3. Drain on paper towel-lined plates; pour off all but 2 T drippings.
  4. Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
  5. Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
  6. Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
  7. Heat the 2 T drippings in the same pan over medium heat.
  8. Add the onion and garlic and sweat 3-4 minutes, or until tender.
  9. Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
  10. Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
  11. Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
  12. Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
  13. Bake 15-20 minutes or until heated through and tomatoes are tender.

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