Heirloom Tomatoes Stuffed with Summer Succotash

Name: Heirloom Tomatoes Stuffed with Summer Succotash
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Southern
Ingredients: 2 Tbsps snipped chives; 177 milliliters large ear of corn, kernels cut off the cob (about; 1 kilograms firm, ripe heirloom tomatoes (about each); 113 grams 3/4 cup shelled lima beans; 1 Tbsp extra-virgin olive oil, plus more for brushing; 4 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter; 1 medium red or yellow bell pepper, finely diced

Heirloom Tomatoes Stuffed with Summer Succotash might be just the Southern recipe you are searching for. One serving contains 171 calories, 6g of protein, and 7g of fat. This recipe serves 4. If you have salt and pepper, olive oil, butter, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in approximately 35 minutes. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat the oven to 42

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Oven

Bring a large saucepan of salted water to a boil.

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Water

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Sauce Pan

Add the lima beans and corn and boil until tender, about 3 minutes.

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Lima Beans

Corn

Drain the beans and corn, transfer to a bowl and let cool.

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Beans

Corn

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Bowl

Slice off the bottom of each tomato so it sits flat. Using a knife, cut around the center of each tomato to form a cone that can easily be removed once the tomato is baked.

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Tomato

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Knife

Brush the tomatoes with olive oil and set them in a large pie plate, stem side up. Season the tomatoes with salt and pepper and roast just until tender, about 5 minutes.

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Salt And Pepper

Olive Oil

Tomato

Let cool slightly, then spoon out and discard the centers to make room for the succotash.

Meanwhile, in a large skillet, melt 1 1/2 teaspoons of the butter in the 1 tablespoon of olive oil.

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Olive Oil

Butter

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Frying Pan

Add the bell pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 3 minutes.

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Bell Pepper

Add the limas and corn and cook, stirring, for 2 minutes.

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Corn

Remove from the heat. Stir in the remaining 1 1/2 teaspoons of butter and the chives and season with salt and pepper. Spoon the succotash into the tomatoes and serve warm or at room temperature.

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Salt And Pepper

Tomato

Butter

Chives

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Ingredients

Servings:

2Tbsps

snipped chives 177milliliters

large ear of corn, kernels cut off the cob (about 1kilograms

firm, ripe heirloom tomatoes (about each)113grams

3/4 cup shelled lima beans 1Tbsp

extra-virgin olive oil, plus more for brushing 4servings

Salt and freshly ground pepper 1Tbsp

unsalted butter 1medium

red or yellow bell pepper, finely diced

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Schloss Johannisberg Rotlack Riesling Kabinett Feinherb. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.