Lime Peas and Corn in Tomatoes Cups
3 ripe Tomatoes
2 teaspoons unsalted butter
½ package (5-6 oz) frozen petite peas
½ package (5-6 oz) frozen corn kernels
¼ teaspoon sugar
½ teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon grated lime rind
Juice of 1 lime
Cut the tomatoes in half crosswise and using a metal measuring spoon (the regular spoons have sharp edges), hollow them out, leaving a wall about ¼” thick.
Arrange the tomatoes on a baking tray, hollow side up. I like to sprinkle some additional salt and fresh ground pepper at this point in the cavity of the tomatoes.
Place them in a 180° oven for 10-15 minutes, just long enough to warm them through.
Heat the butter in a medium saucepan. When is hot, add the peas, sugar, salt and pepper.
Cook for about 2 minutes, then add the lime rind and the juice, toss to mix well and spoon the peas into the tomatoes cups.