Heirloom Tomatoes Stuffed with Summer Succotash

1. 1

   Preheat the oven to 425.

2. 2

   Bring a large saucepan of salted water to a boil.

3. 3

   Add the lima beans and corn and boil until tender, about 3 minutes.

4. 4

   Drain the beans and corn, transfer to a bowl and let cool.

5. 5

   Slice off the bottom of each tomato so it sits flat.

6. 6

   Using a knife, cut around the center of each tomato to form a cone that can easily be removed once the tomato is baked.

7. 7

   Brush the tomatoes with olive oil and set them in a large pie plate, stem side up.

8. 8

   Season the tomatoes with salt and pepper and roast just until tender, about 5 minutes.

9. 9

   Let cool slightly, then spoon out and discard the centers to make room for the succotash.

10. 10

    Meanwhile, in a large skillet, melt 1 1/2 teaspoons of the butter in the 1 tablespoon of olive oil.

11. 11

    Add the bell pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 3 minutes.

12. 12

    Add the limas and corn and cook, stirring, for 2 minutes.

13. 13

    Remove from the heat.

14. 14

    Stir in the remaining 1 1/2 teaspoons of butter and the chives and season with salt and pepper.

15. 15

    Spoon the succotash into the tomatoes and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.