Method :
- Cut the tops off the tomatoes and
remove the seeds with a small tsp.
- Scoop out all the fresh and chop
finely - also chop the tops.
- Preheat the oven to 350F.
- Put the chopped tomato in a pan.
- Add the corn and the white wine.
- Cover with a close fitting lid and
simmer until tender.
- Drain.
- Mix together all the remaining
ingredients except the olive oil, adding salt and pepper to taste.
- Carefully spoon the mixture into
the tomatoes, piling it higher in the center.
- Sprinkle the oil over the top,
arrange the tomatoes in an ovenproof dish, and bake at 350F for
15-20 minutes until cooked through.
These tomatoes could be served as a
light meal with crusty bread and a salad, or as an accompaniment to most
meats or fish.
Serves 4
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