- 6 medium tomatoes
- 2 teaspoons pure olive oil
- Scraped kernels from 4 ears fresh sweet corn (about 2 cups kernels)
- 1 poblano chili, cored, seeded and finely chopped
- Coarse kosher salt and freshly ground black pepper
- 3 tablespoons freshly grated Pecorino-Romano cheese
- 1 teaspoon chopped fresh thyme, plus optional sprigs for garnish
- ¼ cup gluten-free breadcrumbs
Preheat oven to 350°F. To form tomato shells, with a serrated knife slice off the tops of the tomatoes and remove their cores. Using a melon baller or a spoon, scoop out the seeds and pulp of the tomatoes to create a shell, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside.
Meanwhile, to make the filling, heat the oil in a large skillet over medium heat. Add the corn and poblano and season with salt and pepper. Cook, stirring occasionally, until the corn is tender, 8 to 10 minutes. Add the reserved tomato mixture and cook until it’s absorbed into the corn and the skillet is dry, stirring occasionally, about 3 minutes. Add the grated cheese and chopped thyme. Taste and adjust for seasoning with salt and pepper.
Arrange the tomato shells, cut-side up, in a small casserole dish. For each tomato shell, spoon in some filling (about ⅓ cup each, depending on the size of the tomato). Sprinkle over the gluten-free breadcrumbs.
Bake the tomatoes until the filling is heated through, the tomato shells are tender and the topping is golden brown, 20 to 25 minutes. Serve immediately.
Reprinted with permission from Lighten Up, Y’all by Virginia Willis © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier. For more information, please visit VirginiaWillis.com.