Stout Stuffed Tomatoes


12 medium-size fresh, ripe tomatoes

Salt and pepper

12 oz whole corn, drained

1 small chopped onion

8 ounces grated sharp cheddar cheese

3 cups soft bread crumbs

2 cups stout (I used Guinness)


Cut the tops off the tomatoes and scoop out the pulp. Sprinkle inside with salt and pepper. Chop up the pulp and drain. Add corn, onion, cheese and bread crumbs to the pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon stout over the tops of the tomatoes. Bake at 350 degrees from 20 to 25 minutes or until tops are lightly browned.