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Baked Corn Stuffed Tomatoes
Baked Corn Stuffed Tomatoes Pareve
Serves 2. Recipe can be doubled or tripled.

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
1/4 teaspoon thyme
1/4 teaspoon basil
Freshly ground pepper to taste
1 tablespoon coarse bread crumbs
1 teaspoon margarine, melted


Preheat oven to 400. 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. 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. Fill the tomatoes with corn mixture. Place tomatoes in shallow baking dish and sprinkle the tops with crumbs. Place 1/4 pat of margarine atop each tomato. Bake 10 to 15 minutes or until heated through.