Cornbread-Stuffed Tomatoes

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READY IN: 50mins
YIELD: 6 Tomatoes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350ºF.
  • Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
  • Drain on paper towel-lined plates; pour off all but 2 T drippings.
  • Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
  • Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
  • Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
  • Heat the 2 T drippings in the same pan over medium heat.
  • Add the onion and garlic and sweat 3-4 minutes, or until tender.
  • Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
  • Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
  • 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.
  • Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
  • Bake 15-20 minutes or until heated through and tomatoes are tender.
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