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home > recipes > vegetables > stuffed tomatoes
from Yardley, PA 12 medium-size fresh, ripe tomatoes salt and pepper 1 can (12 oz.) whole kernel corn, drained 1 small onion, chopped 2 cups (8 ounces) grated sharp cheddar cheese 3 cups soft bread crumbs 2 cups beer Slice tops from tomatoes. Scoop out pulp, leaving a shell 1/2-inch thick. Sprinkle inside with salt and pepper. Chop pulp and press out excess liquid. Add corn, onion, cheese and bread crumbs and mix well. Spoon mixture into tomato shells. Place filled tomatoes in a well-greased shallow baking pan. Spoon beer evenly over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned . Yield: 12 servings

Stuffed Tomatoes


average rating = 5 stars(5.00001 comment available)
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list all recipes for VEGETABLES (485)
list all recipes by DAVE (405)


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(posted July 19, 2003)

from Yardley, PA

12 medium-size fresh,
ripe tomatoes
salt and pepper
1 can (12 oz.) whole kernel
corn, drained
1 small
onion, chopped
2 cups (8 ounces) grated
sharp cheddar cheese
3 cups
soft
bread crumbs
2 cups
beer

Slice tops from tomatoes. Scoop out
pulp, leaving a shell 1/2-inch thick. Sprinkle inside with salt and pepper. Chop pulp and press out excess liquid. Add corn, onion, cheese and
bread crumbs and mix well. Spoon mixture into tomato shells. Place filled tomatoes in a well-greased shallow baking pan. Spoon beer evenly over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned .

Yield: 12 servings



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from Maryland, United States wrote:1  0

Amazingly simple but truly delicious recipe. A real good way to use up those end of summer tomatoes. I debated on the beer (we don't drink alcohol) but it really gave it good flavor.
5 starsSeptember 13, 2003


 
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