One of the many joys of the summer season is the bounty of sun-fresh produce available at our local farmers’ markets. I prefer enjoying the bounty in its traditional harvest season, as opposed to eating a styrofoam tomato in the dead of winter.

On a recent Saturday morning visit to the Uptown Market, I spied some tomatoes that just spoke to me. Their humongous size, uneven shape and bright coloring all seemed to call out to me, “it’s summertime and I will bring joy to your palate.”

On that visit, I also purchased an ear of corn, a bunch of green onions, a spicy pepper and some chicken thighs.

With lots of tomatoes at home, I looked for an interesting recipe to try. Stuffed tomatoes turned out to be a winner.

Stuffed Tomatoes Recipe

Ingredients 

4 tomatoes

2 chicken thighs

1 ear of corn

Bunch of green onions

1 spicy pepper (whichever kind that you prefer)

Grated pepper jack cheese

Fresh basil

Panko breadcrumbs

Southwestern Spice Mixture

1 tablespoon of hot paprika

1 tablespoon of chili powder

1 tablespoon ground annatto powder

1/2 tablespoon each of cumin, garlic powder, onion powder, oregano and parsley

1/4 teaspoon of cayenne, more or less to your heat level tolerance

Salt and pepper to taste

Instructions

Core out four large tomatoes and set aside the inner tomato meat.

Season the inside of the tomato with a little extra virgin olive oil, salt and cracked black pepper. Put the prepared tomatoes in a baking dish and set aside.

Cook the ear of corn, when it has cooled, remove the kernels from the cob and set aside.

Dice the green onion, keeping the tops separately as a garnish for your finished dish.

Dice the peppers, retaining the membrane and seeds for a deeper heat or discarding them for a milder temp.

Cut two chicken thighs into a size consistent with the veggies, to create a uniform tomato filling. Season the diced meat with a the southwestern spice blend.

In a cast iron skillet, sauté the onions and peppers, then add the seasoned chicken. When the chicken is cooked 3/4 of the way, add the tomato meat and cooked corn kernels. Lower the heat and simmer until the liquid evaporates.

Remove from heat, add the mixture to a bowl, and allow it to cool before adding grated pepper jack cheese and chopped fresh basil.

Scoop the filling into each hollowed-out tomato, packing it tightly, then top with extra cheese and Panko breadcrumbs.

Bake uncovered for about 30-40 minutes.

Garnish the baked tomatoes with chopped green onion and serve with a bed of greens.

Remember, variations are your friend, a little less of this and a little more of that is a good thing. I’m sure bacon, for example, would be a good addition. However you decide to make it, I hope you enjoy!