Tomatoes with Cornbread and Chorizo Stuffing

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 … Continue Reading →