Prep 15 mins
Cook 15 mins
Gourmet. September 1990.
- 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)
- 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.
- Sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 minutes.
- 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.
- 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.
- 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.
- In a skillet melt the butter over moderately high heat and in it sauté the bread cubes, stirring occasionally, until they are golden.
- Toss the croutons with the corn mixture, spoon the mixture into the tomatoes, and arrange the basil sprigs decoratively on the tomatoes.