For this colorful and flavorful side dish, large summer tomatoes are scooped out, filled with a cornbread and chorizo stuffing, and then baked. From Betty Rosbottom of Tribune Media Services.
- 6 large (8 ounces each) red tomatoes
- Kosher salt
- 2 cups cornbread crumbs
- 1 tablespoon olive oil
- 3 ounces (2/3 cup) finely diced Spanish-style chorizo
- 1/2 cup chopped onion
- 1/2 cup diced orange or red bell pepper
- 1/4 cup chopped cilantro
- 1/2 teaspoon cumin
- 2 large eggs, lightly beaten
Cut a 1/4 inch slice from the top (stem end) of the tomatoes and save the slices for another use. Using a paring or grapefruit knife, cut out the seeds and membranes from the cavities. Salt the insides of the tomatoes and turn them upside down on a plate to stand for 10 minutes.
Place cornbread crumbs in a large mixing bowl. Heat 1 tablespoon oil in a medium, heavy skillet set over medium heat. When hot, add chorizo, onion and bell pepper. Stir and cook until chorizo is lightly browned and vegetables are softened, about 5 minutes. Add to the cornbread crumbs and mix well. Stir in the cilantro and cumin. Cool completely, and then stir in eggs. Spoon the stuffing into the tomatoes, packing it well and mounding on the top. (Tomatoes can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
Arrange a rack at center position and preheat oven to 350 degrees.
Arrange tomatoes in a lightly oiled baking dish and bake until stuffing is lightly browned and hot, 15 to 20 minutes. Do not overcook or the skin of the tomatoes will start to break. Transfer tomatoes to a serving platter.
Per serving: 179 calories; 8 g fat (2 g saturated fat; 40 percent calories from fat); 21 g carbohydrates; 85 mg cholesterol; 331 mg sodium; 7 g protein; 4 g fiber.