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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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 Cheesy Stuffed Shells Paneer Gulgul Hariyali Paneer Tikka Besan Cheela with Sprouts and Paneer
Sweetcorn Chilli Salsa Stuffed Tomatoes Recipe Card
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!
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
