Fresh Tomatoes With Corn Stuffing
by Dogwood Crafters, Chef: Brenda Anders
6 medium tomatoes
1/4 Cup celery, chopped
1/4 Cup onion, chopped
5 teaspoon butter
1/4 Cup cheddar cheese, shredded
1 (12 ounce) can white corn, drained
1 tablespoon dried basil
1 tablespoon fresh chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
- Cut top off tomatoes and carefully remove pulp so you have a shell. Drain shell. Chop pulp and set aside.
- Saut' celery and onion in butter until tender. Add remaining ingredients including tomato pulp and stir well.
- Spoon mixture into shells and place flat in baking dish in 350 degree oven for 20 minutes.