Instructions: 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 saute 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.

Serves 6 as a side dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.