Stuffed Tomatoes
6 medium tomatoes
2 c. canned corn
2 c. grated Monterrey Jack or Swiss cheese
1/2 c. chopped green onion
salt and pepper
parmesan cheese
Cut a slice off the top of each tomato, and scoop out the inside of the tomato with a spoon. Mix cheese and corn, adding salt and pepper to taste. Fill the tomatoes with the cheese and corn mixture, and sprinkle onions and parmesan cheese on top. Bake at 350° until warmed through and cheese is melted. No... as many times as I've done it, I don't know how long it takes. Try 10-15 min. Add the tomato insides to soup, spaghetti sauce, salsa, omelets, or something like that. Serves 6.
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