This wasn't fantastic. I scaled it back to two servings, and I had way too much corn mixture to fit into my tomatoes. Maybe my tomatoes were too small, but any larger and they would not have fit into the muffin cups. As it was, I had to squeeze my spoon in to get one of them out, and ended up ripping it to shreds in the process. While baking, I heard a sizzling noise in my oven. When I opened the door, I realized that the juices were running over the pan. My kitchen was half smoke filled by the time I got a sheet pan underneath them. This is a great idea, and I love the idea of using the pulp of the tomato in the dish instead of throwing it out, but the flavor is lacking (and I even added some parsley) and there's way too much liquid. Also, I'm not sure that the muffin pan is the way to go with these. They're too difficult to remove. I might make it again, though, as my issues are all easy fixes.
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