Simple Corn Stuffed Tomatoes
Ready In: 5 mins
Serves: 2
Yields: 4 tomato halves
Ingredients
- 2 tomatoes
- 1 cup corn
- 1 tablespoon butter
- 1⁄4 teaspoon italian seasoning
- 1⁄4 teaspoon garlic, minced or 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon dried basil or 1 teaspoon fresh basil, chopped
- salt & pepper
- mozzarella cheese (optional)
Directions
- Cut tomatoes in half, then scoop out seeds so you are left with tomato "boats" -- don't scrape the meat off the sides.
- Salt the insides of the tomato boats, then set cut side down to drain on a plate or paper towels.
- In a bowl, place the corn, butter, garlic, and Italian seasoning. Salt & pepper to taste.
- Place bowl in microwave for about two minutes, until corn is hot and butter is melted. Stir well.
- Turn tomato boats right side up, and fill with corn mixture. Top with basil and, if desired, a bit of shredded Mozzarella cheese.
- Serve, OR, bake at 375 degrees for about 20 minutes before serving.
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