Corn-stuffed Tomatoes Recipe

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Corn-Stuffed Tomatoes

virginia duncan

By
@duncan2929

With summer here I am always looking for new ways to use those nice garden veggies.


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Rating:

Serves:

10

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

5 medium
tomatoes
2 Tbsp
butter
2 Tbsp
all-purpose flour
1 tsp
salt
1/4 tsp
black pepper
1 c
milk
3 c
frozen corn, cooked in salted water and drained
1/2 c
finely chopped green onion
5 slice
bacon, cooked and crumbled

Directions Step-By-Step

1
Cut tomatoes in half. Scoop out as much flesh as possible, invert on paper towels to drain.
2
Melt butter in saucepan over med. low heat. Stir in flour, 1 tsp. salt, and 1/4 tsp. pepper. Cook until smooth and bubbly.
Slowly pour in milk, stirring constantly. Increase heat to med. and continue cooking and stirring until mixture thickens (about 1 min.).
Remove from heat.
3
Stir in corn, green onion and bacon.
Salt and pepper to taste.
4
Fill each tomato half with corn mixture and place on baking sheet.
Cover with aluminum foil and bake at 350 degrees for 25 to 30 minutes or just until heated through.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy