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.
- 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
- 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!