Harvest Stuffed Tomatoes

Author: Canadian Living

August is the time to enjoy the fresh flavour of vine-ripened tomatoes from your garden. This nutrient-friendly recipe preserves the most vitamin C and beta-carotene in the tomatoes because no cooking is necessary. Serve with grilled steak or chicken.

  • Portion size 4 servings


  • 1 teaspoon olive oil
  • 1 onion halved and sliced
  • 1 clove garlic minced
  • 1 cup corn kernels
  • 1 zucchini diced
  • 1 sweet red pepper diced
  • 2 tablespoons tomato juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 beefsteak tomatoes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons tomato juice
  • 2 olive oil
  • 1 teaspoon chopped fresh thyme leaf
  • 1/2 teaspoon Dijon mustard
  • pinch granulated sugar


In nonstick skillet, heat olive oil over medium heat; cook onion and garlic, stirring often, for about 7 minutes or until softened.

Stir in corn, zucchini, red pepper, tomato juice, salt and pepper; cook, stirring often, for 10 minutes or until vegetables are tender and liquid is absorbed. Remove from heat.

Vinaigrette: Meanwhile, whisk together vinegar, tomato juice, olive oil, thyme, mustard and sugar. Pour over warm vegetables.

Slice tomatoes, without cutting through to bottom, into wedges; fan out to resemble flowers. Divide vegetable mixture among tomatoes.

Nutritional facts <b>Per serving:</b> about

  • Protein 4 g
  • Calories 170.0
  • Total fat 9 g
  • Total carbohydrate 23 g
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Harvest Stuffed Tomatoes