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BellaOnline's Healthy Foods Editor

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Two Thrifty Tomato Recipes

Guest Author - Emmy Lynn

Here are two tasty recipes utilizing fresh tomatoes and corn. The first, ripe tomatoes stuffed with an easy corn salad, is a lovely raw lunch for a hot summer day. The second is a hot side dish that is a snap to put together, and would go beautifully with a barbecue dinner. To increase the serving sizes, simply double the ingredients. If you would like to experiment with your own ideas, figure on one large tomato per person.

Cold Stuffed Tomatoes

2 large ripe tomatoes
1 ear of fresh corn, cut from the cob
2 green onions, finely sliced
1 tablespoon fresh dill, or to taste
Salt and pepper

Lightly dressed romaine leaves
Sunflower greens

Slice the tops off the tomatoes, hollow out the insides, and set the tomato shells aside. Save the tomato pulp to a medium bowl. With a sharp knife, carefully slice the corn from the cob. Add the corn to the tomato pulp along with the sliced green onions, the finely chopped fresh dill, a sprinkling of salt, and a grinding of black pepper. Stir well and taste for seasoning. Divide the filling equally between the two tomatoes.

To serve: Tear the romaine lettuce into bite-sized pieces. Dress lightly with your favourite vinagraitte. Line two luncheon plates with the lettuce. Top with some sunflower greens and place a tomato in the centre of the greens.

Makes 2 servings.

Hot Scalloped Tomatoes and Corn

2 large ripe tomatoes
1 ear of fresh corn, cut from the cob
1 tablespoon fresh basil, or to taste
Salt and pepper

Whole wheat bread crumbs
Butter or Earth Balance [vegan option]

Preheat the oven to 375F.

With a serrated knife, slice the tomatoes into four slices per tomato. With a sharp knife, carefully slice the corn from the cob. Tear the fresh basil into small pieces. Do not chop as the metal of the knife blade will cause the basil to turn black.

Lay three tomato slices in the bottom of a small loaf pan. Sprinkle over a bit of salt, a grinding of black pepper, and half of the basil. Layer on half of the fresh corn. Top with two tomato slices, salt, pepper, and the remainder of the basil. Layer on the rest of the corn. Add the last three tomato slices. Cut a bit of butter or Earth Balance into the whole wheat bread crumbs and sprinkle evenly over the tomatoes. If you like, you can use just the bread crumbs for a fat-free dish. Bake, uncovered, for approximately 25 minutes.

Makes 2 servings.
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Content copyright © 2014 by Emmy Lynn. All rights reserved.
This content was written by Emmy Lynn. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.

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