Are you looking for recipe inspiration? Vegetarian Stuffed Tomatoes special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Vegetarian Stuffed Tomatoes What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Vegetarian Stuffed Tomatoes, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Vegetarian Stuffed Tomatoes delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Vegetarian Stuffed Tomatoes is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Well, this time, let's try it, and vary the Vegetarian Stuffed Tomatoes yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Vegetarian Stuffed Tomatoes using 9 ingredient type and 14 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make Vegetarian Stuffed Tomatoes:
- 6 each large, firm tomatoes
- 2 each yellow corn
- 5 each kale leaves
- 4 clove garlic
- 1 cup panko breadcrumbs
- 1 1/2 cup Grated Parmesan cheese
- 1 olive oil
- 2 tbsp butter
- 2 tbsp seasoning salt or mix of your choice
Steps to make a Vegetarian Stuffed Tomatoes
1
Remove corn kernels from ears ( you can use frozen corn for this, but it has a much higher water content than fresh, so it might come out soggy. For the love of all that is holy, do not use canned corn. Ever. For anything.).
2
Heat about 2 Tbsp. olive oil in a pan until shimmering. Add corn kernels, and season with whatever you like. I like Spike and Italian herbs.
3
Sautee corn, stirring often, until the edges start to brown. In the meantime, cut up garlic into small pieces.
4
When corn is lightly browned, stir in garlic.
5
Cut kale into thin strips. Add to pan about 2 minutes after garlic.
6
Add butter, and turn off heat. Stir constantly until butter is melted, and kale is wilted.
7
Cut tomatoes in half horizontally. Using a sharp knife, cut most of the insides out of each half, and use a spoon to scoop out the seeds and juice.
8
Add the scooped-out parts of the tomatoes to the pan of corn.
10
When pan with vegetables has slightly cooled, add in breadcrumbs and Parmesan. Stir everything together until mixed well. Taste for seasoning at this point. You wasn't the mixture to be pretty flavorful, since the tomatoes are a little bland.
11
Place tomatoes open side up in an oven-proof container. Scoop filling into the tomato halves, overfilling slightly, and pressing it with the back of a spoon.
12
Sprinkle the top of each stuffed tomato with a little olive oil.
13
Bake at 350° for about 25-30 minutes, until the tops have browned and the tomatoes are soft.
14
This stuffing also works well in various bell peppers, and even Poblanos if you want a tiny amount of heat.
