Hot Tomato!

Total Time
40mins
Prep
15 mins
Cook
25 mins

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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Ingredients

Nutrition

Directions

  1. Preheat oven to 400*F. Lightly oil a baking sheet, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 25 minutes, until crumbs are golden brown and tomatoes are cooked through. Place the tops back on top before serving. Enjoy!
Most Helpful

5 5

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

5 5

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.

5 5

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