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.
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, 3–5 minutes. Season succotash with salt and black pepper.
Fill each tomato with about ½ cup succotash.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 2mg 0%
Sodium 52mg 2%
Carbs 16g 5%
*Percent Daily Values are based on a 2,000 calorie diet.