Vegetable Stuffed Tomatoes

Ingredients (serves 4):

4 firm, medium tomatoes
3 Tbsp. olive oil
1 garlic clove, minced
1/4 small onion, diced
1/4 cup fresh or frozen corn
1/4 green bell pepper, diced
1/2 tsp. dried oregano
1/8 tsp. salt
2 Tbsp. bread crumbs
4 Tbsp. grated Parmesan cheese
1/2 cup vegetable broth

Topping:

4 fresh basil leaves
Shaved Parmesan cheese

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-TAC35). Adjustments may be necessary when using other models.

1

Cut a thin slice off the top of each tomato. Leaving a half inch shell, scoop out contents. Mince tops and contents and reserve.

2

Turn the Gourmet Sizzler® Electric Griddle control knob to 400ºF. When the pilot lamp turns off, add 2 Tbsp. olive oil. Sauté garlic, onion, corn, green bell pepper, minced tomatoes from step 1, oregano and salt for 2 minutes or until tender.

3

Remove vegetable mix from heat and cool slightly. Mix bread crumbs and grated Parmesan cheese. Spoon in the bread crumbs and vegetable mixture into each hollowed out tomato.

4

Turn the Gourmet Sizzler® Electric Griddle control knob to 350ºF, add 1 Tbsp. olive oil, place stuffed tomatoes, pour vegetable broth around and cover. When the pilot lamp turns off, turn knob to 280ºF, cook for 7-10 minutes or until heated through.

5

Place tomatoes onto serving plates and top with basil and shaved Parmesan cheese.