Chilled, Stuffed Tomatoes
Michele Pesula Kuegler
A vegetarian main dish perfect for a hot summer night or anytime you can get your hands on some freshly picked tomatoes!
Salt & pepper
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.
There may be extra filling. It can be used as a salad or a topping for tortilla chips or crackers.
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