nutritional information

Per SERVING:

  • Calories: 210
  • Protein: 12 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 28 g
  • Cholesterol: 165 mg
  • Sodium: 320 mg
  • Fiber: 5 g
  • Sugar: 9 g

Tomatoes Stuffed with Corn Soufflé

Tomatoes Stuffed with Corn Soufflé

Serves 4

These are much easier to make than a traditional soufflé and are delicious served with a green salad and a slice of whole-grain bread. Choose firm, ripe tomatoes that will sit flat, not tip over.
  • 4 large, firm, ripe tomatoes, ¾ to 1 pound each
  • 2 ½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • ¼ cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese
  • ¼ cup finely chopped fresh basil
  1. Preheat oven to 400F. Spray 9×13-inch baking pan with cooking spray; set aside.
  2. Cut half inch off top of tomatoes. Scoop out centers of tomatoes, leaving shells intact. Lightly sprinkle insides of shells with salt. Place cut side down on paper towels; let drain 30 minutes.
  3. Put 1 1/2 cups corn, eggs and 1/4 cup Parmesan cheese in food processor or blender; purée until smooth. Pour into bowl, and stir in remaining corn and basil. Season to taste with salt and pepper.
  4. Set tomato shells, cut sides up, in baking dish. Fill each with corn mixture, and sprinkle with remaining Parmesan.
  5. Bake 45 minutes, or until filling is set and tops are browned and slightly puffed. Remove, and let cool about 5 minutes. Carefully transfer tomatoes to plates. Serve immediately.
June 2005

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comments

This was pretty delicious but I think next time I will have to make sure that I coat all the walls of the tomato well because the top ended up super flavorful while the middle was lacking a bit. Delicious and super simple recipe though that I will definitely have another go at.

Tess - 2009-09-12 16:36:50

soooo impressive.. to myself and others... yum!

Stephanie McCracken - 2009-06-12 19:50:29

This recipe is wonderful with the fall corn - sweet yet sophisticated and very easy. The basil is a wonderful addition - because it was so good in this recipe I added it to some corn chowder last week

Joy Rohde - 2009-10-09 08:50:46