Tomatoes Stuffed with Corn and Black Beans
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious. Don't waste a bit of these amazing tomatoes -- use the insides you scoop out here to make a simple Spanish appetizer called Pan con Tomate, below.
Ingredients
Directions
Cook's Notes
Pan con Tomate
Spread reserved tomato flesh on rustic bread. Drizzle with olive oil and season with salt and pepper. Bake in a 450 degrees oven until edges are deep brown and crisp, 15 to 20 minutes. Drizzle with more olive oil and serve.