Corn-Stuffed Tomatoes
6 medium-firm, ripe tomatoes
1/4 cup Fryin' Magic
1/4 cup fine, dry bread crumbs
2 teaspoons sugar
1/4 teaspoon basil leaves
2 tablespoons butter, melted
1 can (17 ounces) whole kernel golden corn, drained
1/4 cup chopped green pepper
1 tablespoon chopped fresh parsley
1. Rinse tomatoes; cut a 1/4 inch slice off top of each and cut out stems. Scoop out pulp and reserve 1/2 cup; chop any large pieces. Set tomatoes aside.
2. Combine Fryin' Magic, bread crumbs, sugar, basil, and butter. Add corn, reserved tomato pulp, green pepper, and parsley; mix well.
3. Spoon corn mixture into tomatoes. Place tomatoes in an 8-inch square baking dish.
4. Bake at 350°F 15 to 20 minutes, or until thoroughly heated.
YIELD: 6 servings
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