Sweetcorn Stuffed Tomatoes

Sweetcorn Stuffed Tomatoes

Serves 4

Points plan ½ pt per serving (original points)

Core recipe

4 large tomatoes

1 180g (6 1/2oz) can sweetcorn with no added sugar, drained

4 spring onions, finely chopped

1 garlic clove

50g (2oz) Quark low-fat soft cheese

1 tablespoon finely chopped fresh parsley

salt and freshly ground black pepper

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Slice the tomatoes in half and remove the inner pulp and seeds, taking care not to split the outer skin. Season the insides of the tomato halves with salt and black pepper and place on a non-stick baking tray.

Combine the remaining ingredients in a small bowl and spoon into the centre of each tomato half.

Bake in the oven for 10–15 minutes until golden brown.

Serve with a mixed salad.