It is kinda close to salsa
This is a great way to use up tomatoes if they happen to be overproducing in the garden. It also works with tomatoes found at a farmers market. Just make sure they are fresh, along with the corn and pepper.
Tomatoes Stuffed with Roasted Corn and Peppers
- 4 large tomatoes
- 1 ear corn
- 1 red bell pepper
- 1/2 red onion
- 6 leaves basil chopped
- Extra Virgin Olive Oil
- 1 tbsp lemon juice
- 1/4 cup crumbled feta cheese
- Salt/pepper
Prepare a grill. Cook onion, bell pepper and corn over direct heat until charred and done. Remove from heat and let cool. Meanwhile cut tops off tomatoes. If they do not stand up on their own then slice a very small bit off the bottoms to make them flat. Using a small spoon remove the insides, reserving the seeds and juice. Salt the cavities and drain upside down for 15 minutes. When cool enough to handle cut the kernels from the corn and finely dice the pepper, tomato guts, tops and onion. Mix with the corn and add basil leaves, feta and lemon juice. Season with salt pepper and olive oil. Spoon filling into empty tomatoes and top with more feta cheese.
This is a great summer recipe. Waiting my late-start tomatoes to fruit so I can try this. :)
I think this looks great and I’m on the verge of having a countertop full of tomatoes.
Great tomatoes – love the corn.
Love how the stuffed tomatoes look – “colors of summer” !! ; o )
Simple and delicious! This is perfect for summer.
What a wonderful way to serve tomatoes – definitely a fun twist on “salsa” – a sense a crowd-pleaser!
Love that you used corn – i’m sure it makes them much more substantial and adds great color as well. They look great!
Never thought to include corn when stuffing tomatoes. I bet they add a great flavor pop.
We always do some variation of this, and it is SO awesome with ripe summer tomatoes. Fresh corn is a must.
Nothing better than fresh produce in the summer! Love your “fresh” recipes.
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