Think Tasty Sign Up

Recipe: Chilled, Stuffed Tomatoes

by Michele Pesula Kuegler | August 24th, 2016 | Main Dishes, Recipes, Vegetarian
FacebookTwitterPinterestLinkedIn

rsz_chilled_stuffed_tomatoAs I pondered what new vegetarian dish I wanted to create, we were immersed in a heatwave that had lasted over a week. Although our house is air conditioned, I didn’t want any dish that would require the use of the oven. This decision initially seemed like it might inhibit my planning, for I wanted to do something with tomatoes as the star.

I kept thinking about stuffed tomatoes, as tomatoes are locally available right now, but then I would envision them in the oven and scratch the idea. However, the idea of stuffed tomatoes persisted, and a light went on in my brain. Who says that stuffed tomatoes have to be baked? Not I.

These stuffed tomatoes were a delightful dinner on a summer day. They were cool and light and a fine entrĂ©e, especially when accompanied by some flatbread. If this dish isn’t hearty enough for you, black beans or kidney beans could be added to the filling for more substance.

If you have time, I’d suggest making the filling earlier in the day so that the flavors can meld. (If you do this, be sure to add a splash of lemon juice to prevent the avocados from browning.) If you’re in a pinch for time, it’s fine to make them at the last minute. The brightness of the fresh produce should help bring this dish to life.

Chilled, Stuffed Tomatoes

Yields 2
A vegetarian main dish perfect for a hot summer night


Print

Prep Time
10 min

Cook Time
10 min

Total Time
25 min

Prep Time
10 min

Cook Time
10 min

Total Time
25 min

Ingredients
  1. 2 ears corn
  2. 1 Tb. sugar
  3. 2 tomatoes
  4. 1 avocado
  5. Salt & pepper
  6. 1-2 tsp. dried basil
Instructions
  1. Bring pot of water to boil.
  2. While heating, remove husk from corn.
  3. Add corn and sugar to boiling water. Remove from heat, and let stand for 10 minutes.
  4. Cut top off of tomatoes and remove seeds and pulp, using a spoon.
  5. Dice pulp and discard seeds.
  6. Remove pit and peel from avocado and dice.
  7. When corn is cooked, allow to cool, then cut off kernels.
  8. Combine diced tomatoes, avocado, and corn in a bowl.
  9. Season with salt, pepper, and desired amount of basil.
  10. Divide filling between tomatoes.
Notes
  1. There may be extra filling. It can be used as a salad or a topping for tortilla chips or crackers.
Think Tasty http://www.thinktasty.com/

FacebookTwitterPinterestLinkedIn
Comments on Recipe: Chilled, Stuffed Tomatoes

ThinkTasty.com

PeKuPublications.com