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Roasted Tomatoes Stuffed with late-summer succotash
Side Dishes
Roasted Tomatoes Stuffed with late-summer succotash
Take advantage of a farmers’ market,
a CSA, or your own garden for fresh
tomatoes, corn, and beans to make
these Roasted Stuffed Tomatoes a one-stop recipe. Heirloom tomatoes have more flavor and
texture, and the key to revealing
the flavor of these gems is minimal cooking.
To that end, we’ve created this barely roasted dish of succotash-stuffed tomatoes that overflow with the bounty of summer.
Makes
8 servings
Total Time
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Ingredients
BRUSH:
COOK:
Test Kitchen Approved
Instructions
Preheat oven to 425°.
Brush tomatoes with oil and
season with salt and black pepper;
transfer to a shallow roasting pan.
Roast tomatoes until soft to
the touch, 5 minutes. Transfer
tomatoes to a cutting board;
when cool enough to handle,
scoop out seeds and center flesh
to fit succotash. Discard seeds
and flesh.
Cook bacon in a cast-iron skillet
until crisp. Add bell peppers and
corn, sauté over medium-high
heat until starting to soften.
Add edamame and onion;
cook until tender, 3–5minutes.
Season succotash with salt
and black pepper.
Fill each tomato with about
½ cup succotash.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 114
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 2mg 0%
Sodium 52mg 2%
% Daily Value*
Carbs 16g 5%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
