July 04, 2018
Roasted Corn and Basil
Stuffed Tomatoes
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6 medium Tomatoes 1/2 c cooked Brown Rice 1/2 c fresh Sweet Corn or canned Corn 1 clove Garlic, minced handful fresh Basil Salt and Pepper, to taste grated Cheddar Cheese | |
 | Place corn in sturdy non-stick or cast-iron skillet over med-high heat with no oil or butter. Let sit 3-4 min and stir. Repeat until corn gets nice and brown on outside. Remove from heat and set aside. Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in separate bowl. Set whole tomatoes aside. Crush tomato flesh with back of spoon or in a food processor until there are no large chunks, just chop/mash it up. Combine the mashed tomato mix, brown rice, basil, corn, and garlic. Season with salt and pepper. Add a small handful of shredded cheese, reserving some for topping. Stir all together until well mixed. Preheat broiler. Stuff whole tomatoes with tomato, rice, corn mix until well rounded on top. Top with remaining cheese. Broil 3-5 min or until cheese reaches desired meltiness and tomatoes are heated through. Can use a muffin tin to keep tomatoes upright. |
