Tomatoes with Cornbread and Chorizo Stuffing

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This is the season of the tomato. Beautiful, juicy orbs are everywhere -- at roadside stands, farmers' markets, in the groceries, and for a lucky group in their home gardens. You can serve them sliced, sprinkled with coarse salt, and drizzled with a hint of balsamic vinegar, or you can include them in green salads. Of course, they're perfect additions to all manner of sandwiches. However, the following recipe shows that they can be a star attraction, too.

For this colorful and flavorful side dish, large summer tomatoes are scooped out, filled with a homemade cornbread and chorizo stuffing, and then baked. The homemade cornbread is simplicity itself and takes only 20 minutes to prepare from start to finish. The tomatoes can be assembled ahead and then put in the oven for only a short time when needed. They would make a delicious partner to grilled chicken, steaks, shrimp or lamb.

Tomatoes with Cornbread and Chorizo Stuffing

Serves 6.

6 large (8 ounces each) red tomatoes

Kosher salt

2 cups cornbread crumbs (see recipe that follows)

1 tablespoon olive oil

3 ounces (2/3 cup) finely diced Spanish-style chorizo

1/2 cup chopped onion

1/2 cup diced orange or red bell pepper

1/4 cup chopped cilantro

1/2 teaspoon cumin

2 large eggs, lightly beaten

Cut a 1/4 inch slice from the top (stem end) of the tomatoes and save the slices for another use. Using a paring or grapefruit knife, cut out the seeds and membranes from the cavities. Salt the insides of the tomatoes and turn them upside down on a plate to stand for 10 minutes.

Place cornbread crumbs in a large mixing bowl. Heat 1 tablespoon oil in a medium, heavy skillet set over medium heat. When hot, add chorizo, onion and bell pepper. Stir and cook until chorizo is lightly browned and vegetables are softened, about 5 minutes. Add to the cornbread crumbs and mix well. Stir in the cilantro and cumin. Cool completely, and then stir in eggs. Spoon the stuffing into the tomatoes, packing it well and mounding on the top. (Tomatoes can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before baking.)

Arrange a rack at center position and preheat oven to 350 F.

Arrange tomatoes in a lightly oiled baking dish and bake until stuffing is lightly browned and hot, 15 to 20 minutes. Do not overcook or the skin of the tomatoes will start to break. Transfer tomatoes to a serving platter.

Quick Skillet Cornbread

4 teaspoons vegetable oil

2 large eggs

3/4 cup buttermilk

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1/4 teaspoon baking soda

1 cup yellow cornmeal

Arrange a rack at center position and preheat oven to 450 F. Pour oil into an 8-inch cast iron skillet (or a heavy, ovenproof skillet). Place the pan in oven to heat for 3 minutes.

Whisk eggs and buttermilk together in a large bowl. Whisk in remaining ingredients. Carefully pour hot oil in the skillet into the batter. Whisk to combine. Then pour batter into skillet. Bake until a tester comes out clean, about 15 minutes.

Cool cornbread and then break half of it into chunks. Process in a food process to make coarse crumbs. Save extra cornbread for another use.

 

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Tomatoes with Cornbread and Chorizo Stuffing

(c) 2010 Betty Rosbottom Recipes