Vegetable Stuffed Tomatoes
Ingredients (serves 4):
- 4 firm, medium tomatoes
- 3 Tbsp. olive oil
- 1 garlic clove, minced
- 1/4 small onion, diced
- 1/4 cup fresh or frozen corn
- 1/4 green bell pepper, diced
- 1/2 tsp. dried oregano
- 1/8 tsp. salt
- 2 Tbsp. bread crumbs
- 4 Tbsp. grated Parmesan cheese
- 1/2 cup vegetable broth
- 4 fresh basil leaves
Shaved Parmesan cheese
*This recipe was developed for the Gourmet Sizzler? Electric Griddle (EA-TAC35). Adjustments may be necessary when using other models.
Cut a thin slice off the top of each tomato. Leaving a half inch shell, scoop out contents. Mince tops and contents and reserve.
Turn the Gourmet Sizzler® Electric Griddle control knob to 400ºF. When the pilot lamp turns off, add 2 Tbsp. olive oil. Sauté garlic, onion, corn, green bell pepper, minced tomatoes from step 1, oregano and salt for 2 minutes or until tender.
Remove vegetable mix from heat and cool slightly. Mix bread crumbs and grated Parmesan cheese. Spoon in the bread crumbs and vegetable mixture into each hollowed out tomato.
Turn the Gourmet Sizzler® Electric Griddle control knob to 350ºF, add 1 Tbsp. olive oil, place stuffed tomatoes, pour vegetable broth around and cover. When the pilot lamp turns off, turn knob to 280ºF, cook for 7-10 minutes or until heated through.
Place tomatoes onto serving plates and top with basil and shaved Parmesan cheese.