Summer Stuffed Tomatoes



8 ripe tomatoes, washed
2 ripe peaches, washed, peeled and chopped
3 cucumbers, washed, peeled, seeded, and chopped
2 ears of fresh corn kernels, washed or 1 (15 ounce) can corn, rinsed and drained
3 Tablespoons vegetable oil
2 Tablespoons lemon or lime juice
½ teaspoon salt
¼ teaspoon black pepper
½ cup basil leaves, washed and chopped or 1 teaspoon dried basil

  1. Slice off tops of tomatoes and scoop out seeds and flesh.
  2. Chop the tomato seeds and flesh and place in a bowl.
  3. Add remaining ingredients and spices to bowl.
  4. Stir to combine and chill in refrigerator.
  5. Divide filling inside stuffed tomatoes.

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Note:  To see step by step instructions on how to prepare this recipe, visit our Summer Stuffed Tomatoes blog