These stuffed tomatoes are a combination of a couple different recipes. My mom recently sent me this recipe, after making it herself with rave reviews. That recipe calls for chorizo sausage, jalapeno peppers and pepper jack cheese, but I am not a huge fan of spicy food. I was going to try the chorizo and just ommit the peppers, but at the last minute decided to go with the chicken sausage instead. The combination of roasted corn, tomatoes, onions and the chicken sausage was very good and the flavors all worked perfectly together. I definitely plan on making these again!
Roasted Corn and Sausage Stuffed Tomatoes
- 3 ears of corn
- 6 large firm tomatoes
- 1 package chicken sausage ( I like the roasted garlic flavor), removed from casing
- 1 tablespoons olive oil
- 1 medium white onion, finely chopped
- 2 cloves garlic, finely chopped
- Coarse salt and freshly ground black pepper
- 1 tablespoons chopped cilantro leaves
- 1/3 cup seasoned dry bread crumbs
- 1 cup grated cheddar jack cheese (use pepper jack if you want a little spice)
- 1/4 cup grated Parmesan
Preheat oven to 400 degrees. Shuck corn and remove all husks and silk. Place in a baking dish and spray with olive oil cooking spray, sprinkle with salt & pepper. Bake for approximately 20-25 minutes, turning the corn every five minutes. Allow to cool. Remove the corn from the cob and set aside.
Preheat oven to 350 degrees F.
Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato tops and set aside.
In medium nonstick skillet, saute the chicken sausage in olive oil, breaking it up with a spoon as it cooks. Add onion to skillet and cook until soft, stirring frequently. Add garlic and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops and roasted corn and stir for another minute.
Remove skillet from heat. Mix in cilantro, bread crumbs, and jack cheese. Season with salt and pepper to taste. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 12-15 minutes.