Name: Hot Tomato!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 6 tomatoes, ripe but firm; 1 cup corn kernel, fresh (or frozen and thawed); 1/2 fresh jalapeno pepper, minced (2 tsp.); 1/3 cup scallion, chopped; 1/3 cup red pepper, minced; 3 tablespoons fresh basil leaves, chopped (or 1 tbls. dried); 2 tablespoons cilantro, chopped; 4 ounces monterey jack cheese, shredded; 1/2 teaspoon salt; black pepper, to taste; 1 tablespoon yellow cornmeal; 1 tablespoon unsalted butter

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Recipe by Sharon123

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Mexican and Spanish inspired baked tomatoes, filled with corn, jalapeno and bell pepper, Monterey Jack cheese, basil, and cilantro! This recipe can be easily halved or doubled. Adapted from the New Basics Cookbook.

Ready In:: 40mins
Serves:
Units:

Nutrition Information

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ingredients

6 tomatoes, ripe but firm
1 cup corn kernel, fresh (or frozen and thawed)
¹⁄₂ fresh jalapeno pepper, minced (2 tsp.)
¹⁄₃ cup scallion, chopped
¹⁄₃ cup red pepper, minced
3 tablespoons fresh basil leaves, chopped (or 1 tbls. dried)
2 tablespoons cilantro, chopped
4 ounces monterey jack cheese, shredded
¹⁄₂ teaspoon salt
black pepper, to taste
1 tablespoon yellow cornmeal
1 tablespoon unsalted butter

directions

Preheat oven to 400*F. Lightly oil a baking sheet, and set aside.
Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixing bowl. Scoop out the pulp from the remaining 3 tomatoes, and save for another use. Invert the tomato shells onto paper towels to drain.
Add the corn, jalapeno pepper, scallions, bell pepper, basil, cilantro, cheese, salt, and black pepper to the tomato pulp. Toss lightly until well mixed, and loosely fill the tomato shells with the mixture.
Sprinkle each tomato with 1/2 teaspoons of cornmeal, and dot with 1/2 teaspoons of butter. Arrange the tomatoes on the prepared baking sheet.
Bake 25 minutes, until crumbs are golden brown and tomatoes are cooked through. Place the tops back on top before serving. Enjoy!

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"Mexican and Spanish inspired baked tomatoes, filled with corn, jalapeno and bell pepper, Monterey Jack cheese, basil, and cilantro! This recipe can be easily halved or doubled. Adapted from the New Basics Cookbook."

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photo by Starrynews

5/10/2010
review by Starrynews

5/10/2010

Wonderful tomatoes! They had a great flavor with a nice zip. I omitted the salt (personal preference). Thanks for sharing!
photo by WiGal

6/18/2009
review by WiGal

6/18/2009

Beautiful, healthy, and delicious. I did not have the monterey cheese nor a cheddar cheese so subbed in havariti instead. My cornmeal/ butter was sliding off the tomatoes so I did take it out of the oven a bit soon. I just could not get that crunchy stuff to stay on. Now I wonder if I had the corn mixture too mounded on it but the filling is too delicious to waste. Such a serious problem! LOL. I see that gailanng photo shows the crunch on it. (And I did use the smallest tomato's pulp.) Thanks Sharon123 for sharing a recipe that I will definitely make again. Made for Everyday is a Holiday tag.
review by gailanng

5/29/2009

A dish that will have your tastebuds jumpin' around like Mexican jumping beans! Loved it.