Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash

By jojomail1

From Bon Appetit Magazine, nice side dish, easy to pass. Chef Jimmy Shaw.

Ingredients

• 8 slightly firm medium heirloom tomatoes
• 3 tablespoons vegetable oil, divided
• 2 cups white corn kernels (from 3-4 ears)
• 2 cups chopped onions
• 2 garlic cloves peeled
• 1 cup chopped tomatoes
• 3 cups 1/4 inch zucchini cubes (from 12 ounces)
• 2 tablespoons chopped fresh epazote or cilantro
• 1 teaspoon dried oregano (preferably Mexican)

Details

Servings 8

Preparation

Step 1

Core whole tomatoes, creat 2 and 1/2 inch opening at top. Using melon baller, scoop out tomato transfering juices and pulp to small bowel for filling. Turn tomatoes cut side down onto paper towels to drain.

Heat 1 tablespoon oil in deep skillet over medium heat. Add corn and toss until tender and beginning to color (2-3 minutes). Use slotted spoon to transfer corn to medium bowl. Add remaining oil to skillet. Add onions and saute until translucent (4 minutes). Squeeze in garlic through press, stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juice. Saute until tomatos are soft, about 5 minutes. Mix in zucchini, epazote, oregano and corn. Saute until sauce thickens and zucchini is just tender (8 minutes). Season generously with salt and pepper.

Arrange tomato shells cut side up on small baking sheet. Spoon in filling, mounding high. DO THIS 2 HOURS AHEAD. Let stand at room temperature.

Preheat oven to 350 degrees. Bake until filling is heated through and tomato shells are just tender (25 minutes).