Spinach and corn stuffed tomatoes
Plump, ripe tomatoes are carefully hollowed out and generously filled with a delicious blend of sautéed spinach and sweet corn, creating a dish that is both wholesome and bursting with flavor. The natural sweetness of the corn perfectly complements the earthy richness of the spinach, while the juicy tomatoes bring it all together in every bite. Whether served as a side dish or enjoyed as a light meal on its own, these stuffed tomatoes are a delightful way to celebrate simple, fresh ingredients in a comforting and satisfying way.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
5
INGREDIENTS
- 5 to 6 small tomatoes
- 2 tsp Oil
- 1 ½ cup chopped spinach
- ½ cup boiled corn
- ½ tbsp maida
- ½ cup milk
- ½ tsp oregano
- ¼ tsp chilli flakes
- ½ tsp garlic grated
- ½ tbsp chopped parsley
- ½ tbsp chopped basil
- ½ cup grated cheese
- ½ tbsp butter
- Salt pepper to taste
- 1 tbsp grated cheese
- Chilli flakes
Stuffing
For garnish
METHOD
- Cut the tops of the tomatoes and scoop out from the centre, creating a hollow space in the middle.
- Cut out a small slice from the bottom of the tomatoes too so that the tomatoes can stand straight.
- Brush some oil on the tomatoes.
- In a pan melt some butter and sauté garlic, oregano, red chilli flakes.
- Add in spinach, salt pepper to taste and cook for 2 minutes.
- Once done, remove all the excess water.
- Add in flour and then milk.
- Mix well and add in boiled corn, cook for a minute until it thickens up.
- Add in cheese, basil, parsley and mix well.
- Let this cool down a bit.
- Fill the tomatoes with the filling generously.
- Top up with some grated cheese and red chilli flakes.
- Bake them from 10-12 minutes at 180C.
- Serve hot immediately.
