Tomatoes Stuffed with Corn
6 large firm tomatoes
sugar and salt
1 cup minced onion
1 cup minced green pepper
6 tbsp. butter
1 cup minced, cooked ham
1 1/2 tsp. ground cumin seed
3 cups scraped fresh corn
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. sugar
freshly ground pepper to taste
6 tbsp. minced fresh parsley
6 tsp. butter, softened
Cut off and discard top half of tomatoes and remove seeds. Scoop out pulp, chop and put in sieve to drain. Sprinkle pulp and insides of shells lightly with sugar and salt, and invert on paper towels to drain for at least 30 minutes.
In large skillet, saute onion and green pepper in butter until softened. Add ham and cumin seed and stir over high heat for 1 minute. Add tomato pulp and cook over moderate heat for 4 minutes. Stir in corn, cream, salt, sugar and pepper. Cook covered, for 3 minutes.
Remove cover and stir mixture over high heat for 1 minute. Sprinkle inside of each tomato shell with 1 tablespoon of parsley. Fill shells with corn mixture, dot each with 1 teaspoon butter and place in lightly buttered baking pan.
Bake at 350 degrees F. for 10 to 15 minutes or until tomatoes are soft.
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