Recipe: Chilled, Stuffed Tomatoes

by Michele Pesula Kuegler | May 7th, 2019 | Healthy Cooking, Main Dishes, Recipes, Vegetarian

Chilled, Stuffed Tomatoes

A vegetarian main dish perfect for a hot summer night
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: vegetarian
Keyword: stuffed tomatoes, summer, tomato recipe, vegetarian recipe, vegetarian stuffed tomatoes
Servings: 2
Author: Michele Pesula Kuegler

Ingredients

  • 2 ears corn
  • 1 Tb. sugar
  • 2 tomatoes
  • 1 avocado
  • Salt & pepper
  • 1-2 tsp. dried basil

Instructions

  • Bring pot of water to boil.
  • While heating, remove husk from corn.
  • Add corn and sugar to boiling water. Remove from heat, and let stand for 10 minutes.
  • Cut tops off of tomatoes and remove seeds and pulp, using a spoon.
  • Dice pulp and discard seeds.
  • Remove pit and peel from avocado and dice.
  • When corn is cooked, allow to cool, then cut off kernels.
  • Combine diced tomatoes, avocado, and corn in a bowl.
  • Season with salt, pepper, and desired amount of basil.
  • Divide filling between tomatoes.

Notes

There may be extra filling. It can be used as a salad or a topping for tortilla chips or crackers.

Seeing this recipe, I am excited for summer and the fresh, local produce it brings. However, it seems like it will be forever (said in whiny toddler-like voice) because currently it’s early May, and it’s only in the 40s. Add to the low temps that it’s gray and rainy. So as I sit at my desk and type, I’m wearing thick socks and a fleece top. In May. Really. 

Ok, whiny rant done. Let’s dream about nicer weather and fresh produce!

To learn more about this recipe, originally published in August 2016, keep reading.

As 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 entrée, 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 https://www.thinktasty.com/

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