Stuffed Tomatoes

It is kinda close to salsa

This is a great way to use up tomatoes if they happen to be overproducing in the garden. It also works with tomatoes found at a farmers market. Just make sure they are fresh, along with the corn and pepper.

Tomatoes Stuffed with Roasted Corn and Peppers

• 4 large tomatoes
• 1 ear corn
• 1 red bell pepper
• 1/2 red onion
• 6 leaves basil chopped
• Extra Virgin Olive Oil
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese
• Salt/pepper

Prepare a grill. Cook onion, bell pepper and corn over direct heat until charred and done. Remove from heat and let cool. Meanwhile cut tops off tomatoes. If they do not stand up on their own then slice a very small bit off the bottoms to make them flat. Using a small spoon remove the insides, reserving the seeds and juice. Salt the cavities and drain upside down for 15 minutes. When cool enough to handle cut the kernels from the corn and finely dice the pepper, tomato guts, tops and onion. Mix with the corn and add basil leaves, feta and lemon juice. Season with salt pepper and olive oil. Spoon filling into empty tomatoes and top with more feta cheese.