Please consult the OU's guidelines for checking fruits and vegetables.

Baked Corn-Stuffed Tomatoes
Baked Corn-Stuffed Tomatoes Eileen Goltz | Pareve
45 minutes 25 minutes
20 minutes
2 servings

  • Beautiful and easy, this side dish can add color to any plate.
  • 2 medium-sized ripe tomatoes
  • 2 ears of fresh corn, cut off the cob
  • 1 Tablespoon minced onion
  • 1 Tablespoon chopped green pepper
  • 1 teaspoon vegetable oil
  • ¼ teaspoon thyme
  • ¼ teaspoon basil
  • Freshly ground pepper to taste
  • 1 Tablespoon coarse bread crumbs
  • 1 teaspoon margarine, melted

  1. Preheat oven to 400°F.
  2. Cut the tops off tomatoes and scoop out seeds and pulp, leaving enough pulp to keep the tomato skin intact. Drain the tomatoes upside down.
  3. Saute the onion and green pepper in oil until they are tender. Add the corn, thyme and basil. Season to taste with pepper. Heat gently 1 to 2 more minutes.
  4. Fill the tomatoes with corn mixture. Place tomatoes in shallow baking dish and sprinkle the tops with crumbs. Place 1/4 pat of margarine on top of each tomato.
  5. Bake 10 to 15 minutes or until heated through.
  • This recipe can be doubled or tripled.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.