Stuffed Tomatoes with Corn and Prosciutto

Wash the tomatoes and dry them well

Cut a lid off each tomato and carefully remove the pulp

Sprinkle salt and pepper inside the tomatoes

Drain the corn

Chop the onion and green bell pepper and add to the corn

Dice the prosciutto and combine with the previous mixture

Prepare a seasoning with vinegar, mustard, salt, pepper, and oil

Season the corn and bell pepper mixture with the sauce

Let it rest for 30 minutes

Stuff the tomatoes with the mixture

Put the lids back on the tomatoes

Garnish each one with parsley

Serve in 8 portions.