This is super easy to make and super delicious too! You can even make them vegan by leaving out the butter.
This is a REALLY great side dish - I served them with chicken enchiladas and spanish rice. Based on some of the reviews, I did the following: *after scooping insides, I salted the tomato boat and turned upside down (salt draws the liquid out and helps give flavor at the same time!). *I mixed the corn with tomato insides, eliminated the butter, and added salt, pepper, chili powder, and cayenne pepper. The spices worked SO great with the dish - and helped tie it in with enchiladas. *When spooning into the tomato boats, I kept mashing it down and draining allowing the excess liquid to come out. If you let the mixture sit for a little while with the salt added, it will help draw out the liquid. These were flavorful, healthy, and really colorful! I will definitely make again. - 23 Feb 2008 (Review from Allrecipes USA and Canada)
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. - 06 May 2006 (Review from Allrecipes USA and Canada)
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!!! - 22 Aug 2004 (Review from Allrecipes USA and Canada)