Makes:
8 servings
Utensil:
11" Large Skillet with Cover
small mixing bowl
large mixing bowl
Ingredients
8
medium
beefsteak tomatoes or large tomatoes
1
teaspoon
salt, divided
(6
g)
1⁄2
teaspoon
pepper, divided
(1
g)
2
tablespoons
all-purpose flour
(15
g)
2
tablespoons
sugar
(25
g)
1⁄2
teaspoon
baking powder
(2
g)
2
eggs, lightly beaten
1
cup
half-and-half cream
(240
mL)
1
cup
whole kernel corn
(136
g)
2
tablespoons
butter, melted
(28
g)
minced fresh parsley, for garnish
Directions:
- Cut a thin slice off the top of each tomato. Scoop out and reserve pulp. Sprinkle inside of tomatoes with ½ teaspoon salt and ¼ teaspoon pepper. Invert tomatoes on paper towels to drain.
- In a small bowl, combine the flour, sugar, baking powder and remaining salt and pepper. In a separate large bowl, combine eggs, cream, corn and butter. Stir egg mixture into dry ingredients. Mix to combine.
- Spoon mixture into tomatoes. (Note: mixture will be soupy but will thicken when cooked.)
- Arrange stuffed tomatoes in skillet. Cover and turn temperature to medium heat. When the Vapo-Valve™ begins to click, turn heat to low and cook for 30 minutes or until a knife inserted near the center of corn soufflé comes out clean.
- Sprinkle each stuffed tomato with parsley before serving.
Tips:
- When scooping out the pulp from the tomatoes, be careful not to puncture the skin of the tomato as the soufflé mixture will run through.
- Store reserved tomato pulp in refrigerator for use in homemade pasta sauce, soups, or other recipes that call for tomatoes as an ingredient.
Directions
Tips
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