Corn-Stuffed Tomatoes

Corn-stuffed Tomatoes

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virginia duncan

By
@duncan2929

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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Corn-Stuffed Tomatoes

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.

Printable Recipe Card

About Corn-Stuffed Tomatoes

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




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