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corn-stuffed tomatoes

duncan2929 avatar
Recipe by
virginia duncan
@duncan2929
decatur, AR

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

►
yield 10 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For corn-stuffed tomatoes

  • 5 md
    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

How To Make corn-stuffed tomatoes

  • 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.
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