Lime Peas, Corn in Tomato Cups

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: Giangi Townsend

Ingredients

3 tomatoes, ripe
2 teaspoons unsalted butter
6 ounces frozen peas
6 ounces frozen corn
¼ teaspoon sugar
½ tsp salt
⅕ tsp ground pepper
1 teaspoon lime zest
1 lime, juiced

US - Metric

Instructions

Cut the tomatoes in half crosswise and using a metal measuring spoon (the regular spoons have sharp edges), hollow them out, leaving a wall about ¼” thick.
Arrange the tomatoes on a baking tray, hollow side up. I like to sprinkle some additional salt and fresh ground pepper at this point in the cavity of the tomatoes. Place them in a 180° oven for 10-15 minutes, just long enough to warm them through.
Heat the butter in a medium saucepan. When is hot, add the peas, sugar, salt and pepper. Cook for about 2 minutes, then add the lime zest and the juice, toss to mix well and spoon the peas into the tomatoes cups.
Serve immediately.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.