Cornbread-Stuffed Tomatoes (published in Chile Pepper Magazine)

Cornbread-Stuffed Tomatoes

Zest Factor: Mild * Yield: 4 servings


These stuffed tomatoes bake like little presents and set the scene for a grand night of food. But don’t be shy to indulge, though they look like art they are meant to be consumed and with gusto! As the tomatoes burst in your mouth you’ll sit back in your chair and realize summer has just started.


4 large, ripe beefsteak tomatoes

2 tablespoons olive oil

2 celery stalks

1 cup minced onion

salt and freshly ground pepper

½ cup green Tomatillo salsa (I use Trader Joe’s, La Costeña and Goya interchangeably)

2 tablespoons minced cilantro

2 tablespoons minced basil

2 cups jalapeño cornbread (option: use regular cornbread and add 2 tablespoon minced jalapeños to the recipe)

½ cup grated pepper jack cheese

Preheat oven to 350˚. Hollow out tomatoes and reserve the tops for decoration. In a large sauté pan over medium heat add olive oil and onions, sauté onions till they begin to turn translucent (about 3 minutes). Add celery and cook an additional 5 minutes. Season with salt and pepper and add salsa, cilantro, basil and cornbread. Stir to combine thoroughly. Once mixed, fill tomatoes with stuffing and top with grated cheese and tomato caps. Bake for twenty minutes, serve warm. Enjoy!


3 thoughts on “Cornbread-Stuffed Tomatoes (published in Chile Pepper Magazine)

  1. Pingback: Fried Green Tomatoes with Mozzarella and Balsamic Reduction (published in Chile Pepper Magazine) « Cooking with Aurora

  2. Pingback: couscous stuffed tomatoes « Cooking with Aurora

  3. Pingback: Holiday Stuffing « Cooking with Aurora

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