Here’s a crowd-pleaser I adapted from Lighten up, Y’all, Classic Southern Recipes made Healthy and Wholesome by Virginia Willis. I played with the amounts of various ingredients and found the recipe to be very forgiving.
- 6 medium tomatoes
- 2 tsp olive oil
- scraped kernels from 4 ears of fresh sweet corn, or 2 cups of frozen or canned kernels
- 1 poblano chile, cored, seeded and chopped
- salt and pepper to taste
- 3 tblsp parmesan cheese
- 1 tsp fresh chopped thyme
- 1/4 cup italian bread crumbs
- Preheat oven to 350 degrees F
- To prepare tomatoes, slice off the tops, remove the cores, and hollow out the shells. Keep the pulp and squeeze with your hands or a spoon.
- To make the filling: Heat the oil in a skillet and add corn, poblano pepper, and salt and pepper. Cook until the corn is tender. Add the tomato pulp and cook for about 5 minutes. Add the cheese and thyme.
- Arrange the tomato shells in a casserole dish and fill with the filling. Sprinkle with breadcrumbs.
- Bake for about 25 minutes or until the topping is golden and tomatoes are tender. Be careful when serving – the tomatoes get pretty soft!