Tomatoes With Corn And Basil Filling

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 tomatoes (about 3 pounds)
• 3 ears corn, shucked
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/4 cup chopped fresh basil leaf, plus
• 6 basil sprigs (to garnish)
• 1 scallion, chopped fine
• 2 tablespoons with butter
• 1 cup bread cubes (1/4 inch cubes)

Recipe

• 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 sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 minutes.
• 3 in a large saucepan combine the corn with enough salted cold
• 4 water to cover it by 1 inch, bring the water to boil, and boil the corn for 5 minutes.
• 5 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.
• 6 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. to the corn add the dressing, the chopped basil, the scallion, and salt and pepper to taste.
• 7 in a skillet melt the butter over moderately high heat and in it sauté the bread cubes, stirring occasionally, until they are golden.
• 8 toss the croutons with the corn mixture, spoon the mixture into the tomatoes, and arrange the basil sprigs decoratively on the tomatoes.