Tomatoes Stuffed with Corn Soufflé

Name: Tomatoes Stuffed with Corn Soufflé
Ingredients: 4 large, firm, ripe tomatoes, ¾ to 1 pound each; 2 ½ cups fresh corn kernels (about 5 ears); 3 large eggs; ¼ cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese; ¼ cup finely chopped fresh basil

Tomatoes Stuffed with Corn Soufflé was pinched from <a href="http://www.vegetariantimes.com/recipe/tomatoes-stuffed-with-corn-souffl/" target="_blank">www.vegetariantimes.com.</a>

"These are much easier to make than a traditional soufflé and are delicious served with a green salad and a slice of whole-grain bread. Choose firm, ripe tomatoes that will sit flat, not tip over...."

INGREDIENTS

•

4 large, firm, ripe tomatoes, ¾ to 1 pound each

•

2 ½ cups fresh corn kernels (about 5 ears)

•

3 large eggs

•

¼ cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese

•

¼ cup finely chopped fresh basil

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes