How to make Sweetcorn Chilli Salsa Stuffed Tomatoes - Tomatoes stuffed with spicy sweet corn salsa and baked.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tomatoes (टमाटर), Tinned corn kernels (टिन्ड मकई के दाने )

Cuisine : Fusion

Course : Snacks and Starters

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Sweetcorn Chilli Salsa Stuffed Tomatoes Recipe Card

Sweetcorn Chilli Salsa Stuffed Tomatoes
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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Sweetcorn Chilli Salsa Stuffed Tomatoes checkout Tomato Cheese Sandwich, Tomato Egg Cup, Banarsi Tamatar Chaat, Pesto Pizza With Chenna And Tomatoes . You can also find more Snacks and Starters recipes like Vegetable Cheelay, Devilled Eggs, Pizza Base Roll, Chilli Dhokla.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Sweetcorn Chilli Salsa Stuffed Tomatoes Recipe

  • Tomatoes 420 grams

  • Tinned corn kernels 1

  • Tomatoes 6

  • Onion 1/2 medium

  • Green capsicum 1/4 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Chilli garlic sauce 2 tablespoons

  • Olive oil 1 tablespoon

Method

Step 1

Preheat oven to 200°C. Chop onion, green capsicum, 1 tomato, seeded jalapeno and coriander leaves and put them all in a bowl.

Step 2

Drain sweet corn and rinse in fresh water and add to the bowl along with chilli garlic sauce.

Step 3

Mix well and rest the salsa well for about 15 minutes.

Step 4

Cut thin slices off the top of the rest of the tomatoes so that they stand upright when kept on a platter.

Step 5

Slice off thin slices off the bottom of the tomatoes and retain the slices to use as lid.

Step 6

Scoop out the flesh and seeds from the tomatoes to make cups. Stuff them with the salsa and press lightly.

Step 7

Drizzle olive oil on top and cover them with the reserved slices.

Step 8

Cook in the preheated oven for about 20 minutes. Serve hot.