These stuffed tomatoes could be served as a light meal, or as an accompaniment for meat or fish.8 medium tomatoes
50g sweetcorn kernels
2 tablespoons white wine
50g cooked wild rice
1 clove garlic
50g grated Cheddar cheese
1 tablespoon chopped fresh coriander
salt and pepper
1 tablespoon olive oil
Cut the tops off the tomatoes, and put to the side for later decoration. Remove the seads from the tomaotes with a small teaspoon.
Scoop out all the flesh and chop finely.
Preheat the oven to 180°C.
Put the chopped tomato in a pan. Add the sweetcorn and the white wine. cover with a close-fitting lid and simmer until tender. Drain the excess liquid.
Mix together all the remaining ingredients, except the olive oil, adding salt and pepper to taste.
Carefully spoon the mixture into the tomatoes, piling it higher in the centre. Carefully place the tomato tops on top of the mixture at an angle.
Sprinkle the oil over the tops, and arrange the tomatoes in an ovenproof dish and bake at 180°C for 15-20 minutes until cooked through.
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