Tomatoes with Corn and Basil Filling

1. 1

   Cut 1/2 inch from the stem end of each tomato and with a melon-ball cutter scoop out and discard the seeds and pulp, leaving a 1/2-inch shell.

2. 2

   Sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 minutes.

3. 3

   In a large saucepan combine the corn with enough salted cold water to cover it by 1 inch, bring the water to boil, and boil the corn for 5 minutes.

4. 4

   Drain the corn, let it cool until it can be handled, and, working over a bowl, cut the kernels from the cobs with a serrated knife.

5. 5

   In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

6. 6

   To the corn add the dressing, the chopped basil, the scallion, and salt and pepper to taste.

7. 7

   In a skillet melt the butter over moderately high heat and in it saute the bread cubes, stirring occasionally, until they are golden.

8. 8

   Toss the croutons with the corn mixture, spoon the mixture into the tomatoes, and arrange the basil sprigs decoratively on the tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.