Stuffed Tomatoes With Peaches Corn Cucumbers And Basil Food
STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS, AND BASIL
A stunning chopped salad unites several summer standouts -- peaches, corn, cucumbers, basil -- with the sweetly acidic flavor of vine-ripened tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
- Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.
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- Wash and dry the corn. Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
- Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
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