Corn Souffle Stuffed Tomatoes

Corn Souffle Stuffed Tomatoes

Corn Souffle Stuffed Tomatoes

From Vegetarian Times:

4 Large firm and ripe Tomatoes, 3/4-1 pound each

2 1/2 cups fresh Corn Kernels (about 4-5 ears)

3 large Eggs

1/4 Cup and 1 Tbs grated Parmesan or Vegan Parmesan Cheese

1/4 Cup finely chopped fresh Basil

1 Tbs Olive Oil

Sea Salt and Fresh Ground Pepper

Preheat oven to 400 degrees F.  Take 9×13 inch baking pan and line with foil.  Drizzle Olive Oil on foil so that Tomatoes do not stick when cooking.

Next to hollow the tomatoes!  Cut a half to quarter inch off of the tops of the tomatoes.  Scoop out the center of the tomatoes with a spoon leaving the outer wall intact,  It may help to use a knife to separate the outer layer from the inner pulp, but be careful!  Remove all pulp and sprinkle with Sea Salt.  Place upside down on a paper towel for up to 30 minutes to drain excess liquid.  Then place on oiled foil for filling!

While tomatoes are draining take 1 1/2 Cups Corn Kernels, eggs, and 1/4 cup Parmesan and place in either a blender or food processor and puree until smooth.  In a large bowl blend remaining 1 Cup Corn Kernels, Basil and corn/egg/cheese mixture until well mixed.  Add Sea Salt and Fresh Ground Pepper to taste  (Or any other seasonings you may like).

Fill tomatoes to the top (but not over) with corn mixture and sprinkle with remaining Parmesan Cheese.

Bake for 45 minutes or until filling has risen slightly and cheese appears browned.  Remove from oven and let sit for five minutes.

Serve afterwards with a side salad or grains.  Enjoy!

(If you happen to find yourself with extra souffle mixture, just put it in a small baking dish and make a mini souffle!)


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