One Hot Tomato (Well, Actually 6) [WF/GF]
Serves 6
Ingredients
6 large ripe tomatoes
1 cup corn, fresh or frozen
1 jalapeno, seeds removed & diced
1 scallion, chopped
3 tablespoon chopped cilantro
4 ounces shredded Monterey Jack cheese
1/2 teaspoon salt
Black pepper, to taste
2 Tablespoon cornmeal
1 tablespoon butter or corn oil
Instructions
Preheat oven to 400°F. Slice the top quarter off the tomato. Scoop out the centers of each tomato, reserving half of it in medium mixing bowl (Eat the remaining or add to soup, sauce or salsa!). Invert the tomatoes on paper towel to drain. Add corn, jalapeno, scallion, cilantro, cheese, salt & pepper to reserved tomato pulp. Mix and loosely fill tomato shells with the mixture. Sprinkle the top of each with 1 teaspoon cornmeal and dot with _ teaspoon butter or corn oil. Place on baking sheet and bake until cornmeal is golden and tomatoes are cooked through, about 20-25 minutes. Serve warm.