Stuffed Grilled Tomatoes
8 Medium ripe tomatoes, hollowed out
2 Ears sweet corn (about 1 1/2 cups kernels)
1 Tablespoon olive oil
1/2 Cup walnuts, chopped
1/2 Cup Muir Glen tomato sauce
1/2 Cup blue cheese
1/4 Cup fresh basil, minced
Salt & pepper
1 Pinch of red pepper flakes
These stuffed tomatoes have a perfect mix of flavors and can easily be made in advance and tossed on the grill for a quick and impressive side dish.
Preparation & Directions
If you are using fresh corn, shuck the corn and slice kernels off of the cobs. In a medium skillet, add oil over medium-high heat. Add kernels and cook for 3-4 minutes until kernels are cooked through.
Add chopped walnuts to the skillet and season with salt and pepper and a pinch of red pepper flakes. Continue to cook until walnuts are fragrant, about 2-3 more minutes.
Add Muir Glen tomato sauce to skillet and stir to combine. Once tomato sauce has thickened slightly, remove skillet from heat and let filling cool a bit. Once filling has cooled to room temperature, stir in crumbled blue cheese.
To prepare tomatoes, use a paring knife to cut the core out of each tomato. Then use a small spoon to scoop out the seeds and juice from each tomato, leaving just the flesh and skin.
NOTE: I don’t recommend adding this tomato juice to the filling because it will make the filling too watery.
Once tomatoes are hollowed out, stuff each tomato with the corn filling. You can overfill them slightly.
Preheat grill to medium-high heat and once hot, carefully place tomatoes on the grill. Grill them for 4-5 minutes until the skin is just starting to blister. Be careful not to over-cook them or they will breakdown and fall apart. They should still have some structure to them.
Garnish each tomato with fresh basil and serve immediately.