Summer Stuffed Tomatoes with Peaches

Sam Hoffer - From My Carolina Kitchen

4 medium sized tomatoes

Kosher salt

1 cup chopped European seedless cucumber

1 cup fresh corn kernels, blanched

½ cup chopped red onion

2 small peaches, peeled, pit discarded, cut into small chunks

¼ cup fresh basil leaves, julienned

Sea salt and freshly ground black pepper

Vinaigrette:

1 tablespoon freshly squeezed lime or lemon juice

3 tablespoons extra-virgin olive oil

Several dashes of hot sauce such as Tabasco, optional

Wash the tomatoes, then cut off the tops and carefully scoop out the flesh and seeds with a spoon. Sprinkle them with salt and turn them upside down on a paper towel so the excess water will drain out.

Combine the cucumber, corn and red onion in a bowl, and gently toss with a rubber spatula. Combine the vinaigrette ingredients together in a jar with a tight fitting lid and shake well.

Just before serving, prepare the peaches and fresh basil and add to the vegetable mixture. Toss very gently with a rubber spatula, add the vinaigrette and sea salt and freshly ground black pepper. Again toss gently, then taste for seasonings and adjust accordingly. Stuff vegetables into the prepared tomatoes and serve at once. Makes 4 servings.