Corn-Stuffed Tomatoes Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 6, 2006
I used miniature muffin pans and set the tomatoes on each muffin hole. This kept the tomatoes in place and allowed for easy removal (since the tomatoes were too large to fit inside the muffin holes). This also allowed extra juice to drain into the muffin cavity. The presentation was beautiful and the tomatoes were snatched up quickly at a neighborhood picnic. The flavor was bland. Next time I will add herbs or something to give it more flavor.
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Photo by Jessica
Home Town: Jacksonville, Florida, USA
Living In: Orlando, Florida, USA
Reviewed: Sep. 5, 2005
Made some of these for dinner. Turned out to be a big watery mess. I left the tomatoes in at the right temp for as long as recipe instructed, but they were mushy and I ended up just dumping the muffin tin upside down onto a plate and eating it like a stew.
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Cooking Level: Beginning

Home Town: Swindon, Wiltshire, England, U.K.
Living In: Waukesha, Wisconsin, USA

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Reviewed: Aug. 24, 2005
These were bland, I did strain the juice so they were not too watery. Probobly will not make these agian, if I do I will add garlic and parsley...something to add flavor.
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Reviewed: Aug. 10, 2005
Nice presentation but it was lacking in flavor.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Mar. 9, 2005
Excellent side dish. Easy to make, and flavorful! Good advice on draining the excess liquid from the tomato.
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Reviewed: Aug. 22, 2004
We love this recipe!!!! One way to get rid of some of the watery-ness is to drain some of the liquid from the inside of the tomatoes. When scooping out the inside of the tomato, make sure to flip them upside down and let some of the juice run out. Very good and very healthy!!!
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Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Jun. 9, 2004
I followed the directions exactly, but my tomatoes turned out very *wet*. Very watery and juicy requiring my husband, at one point, to drain the juice off of his plate. I liked the flavor, the texture and the color but would be interested in any tip to avoid that watery result.
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Cooking Level: Intermediate

Living In: Napa, California, USA

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