Stuffed Tomatoes w/Cucumber, Peaches, Corn and Basil

By Bellacucinam

Ingredients

• 4 ripe medium beefsteak tomatoes
• 1 ripe peach, pitted and cut into 1/2-inch pieces (1 cup)
• 1-2 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (3/4 cup)
• Kernels from 1 ears corn (3/4 cup)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoons fresh lime juice
• 3/4 teaspoons coarse salt, plus more to taste
• 1/8 teaspoon freshly ground pepper, plus more to taste
• 1/4 cup shredded fresh basil leaves, plus sprigs for garnish

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.