Thursday, July 3, 2008

Tomatoes Stuffed with Corn

6 lg. firm tomatoes (I like beef-steak tomatoes)
sugar and salt to taste
1 cup minced onion
1 cup minced green pepper (can subsitute hot pepper)
6 tbsp. butter
1 cup minced, cooked ham (or any other leftover meat)
1 1/2 tsp. ground cumin seed
3 cups scraped fresh corn
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. sugar
freshly ground pepper to taste
6 tbsp. minced fresh parsley
6 tsp. butter, softened (can also be butter subsitute)

Cut off and discard top half of tomatoes and remove seeds. Scoop out the pulp, chop it and put in a sieve to drain. Sprinkle the pulp and the insides of the shells lightly with sugar and salt, and invert the shells on paper towels to drain for at least 30 minutes.
In large skillet, saute onion and green pepper in butter until softened. Add ham and cumin seed and stir the mixture over high heat for 1 minute. Add tomato pulp and cook mixture over moderate heat for 4 minutes. Stir in corn, cream, salt, sugar and pepper. Cook mixture, covered, for 3 minutes.

Remove cover and stir mixture over high heat for 1 minute. Sprinkle the inside of each tomato shell with 1 tablespoon of parsley. Fill shells with corn mixture, dot each with 1 teaspoon butter and place in a lightly buttered baking pan.

Bake at 350 degrees F. for 10 to 15 minutes or until tomatoes are soft.

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