Tomatoes Stuffed with Corn

Ingredients

• 6 large firm tomatoes
• 3 cups scraped fresh corn
• 1 cup minced onion
• 1 cup minced green pepper
• Y, cup heavy cream
• 1 tsp. salt
• ’y tsp. sugar
• freshly ground pepper to taste
• 6 tbsp. minced fresh parsley
• 6 tsp. butter, softened
• 14 tsp. ground cumin seed

Method

1. 1

   Cut off and discard top half of tomatoes and remove seeds.

2. 2

   Scoop out the pulp, chop it and put in a sieve to drain.

3. 3

   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.

4. 4

   In large skillet, saute onion and green pepper in butter until softened.

5. 5

   Add ham and cumin seed and stir the mixture over high heat for 1 minute.

6. 6

   Add tomato pulp and cook mixture over moderate heat for 4 minutes.

7. 7

   Stir in corn, cream, salt, sugar and pepper.

8. 8

   Cook mixture, covered, for 3 minutes.

9. 9

   Remove cover and stir mixture over high heat for 1 minute.

10. 10

    Sprinkle the inside of each tomato shell with 1 tablespoon of parsley.

11. 11

    Fill shells with corn mixture, dot each with 1 teaspoon butter and place in a lightly buttered baking pan.

12. 12

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

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 2. The excerpt below is the record exactly as published.

Tomatoes Stuffed with Com 6 large firm tomatoes 3 cups scraped fresh corn sugar and salt Y, cup heavy cream 1 cup minced onion 1 tsp. salt 1 cup minced green pepper ’y tsp. sugar 6 tbsp. butter freshly ground pepper to taste 1 cup minced, cooked ham 6 tbsp. minced fresh parsley 14 tsp. ground cumin seed 6 tsp. butter, softened

Cook this with the app: pantry check, scaling, and the assistant.