Roasted Corn and Basil Stuffed Tomatoes

• tomatoes (I used 6 medium/smallish ones)↗6
• cooked brown rice↗0.5 cup
• fresh sweet corn (canned works, but fresh is better)↗0.5 cup
• clove garlic, minced↗1
• a handful of fresh basil ribbons
• salt and pepper to taste
• grated cheese (I used Gouda)

Step-by-step instructions

1. 1

   Wash and dry the corn. Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.

2. 2

   Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.

3. 3

   Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.

4. 4

   Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.