Last Chance Summer Harvest

I admit it. I panicked a wee-bit at the farmers market this weekend. I was looking around at the tomatoes, sweet corn, and strawberries and noticed a lack of abundance. A sadness enveloped me. The days suddenly seemed a little less sunny. Indeed, I had begun to mourn the loss of peak-season produce... but decided instead to make one last homage to summer vegetable season. This one's a beaut and oh-so-delicious with roasted chicken or grilled fish.

Stuffed Late Season Heirloom Tomatoes with Corn and Zucchini

4 large, slightly firm heirloom tomatoes (or any variety 'mater will work)
olive oil
1 corn on the cob, kernels removed
2 cloves of garlic, minced and smashed into a paste
1/2 onion, diced
1 medium zucchini, diced in smallish cubes
1 tsp dried oregano
1 tbsp fresh cilantro or basil (or both!), chopped

Heat the oven to 350 degrees.

Cut a small hole, about 2- to 2 1/2-inches, in the tops of the tomatoes and remove the tops. Using a small spoon, hallow out the insides of the tomatoes into a small bowl and reserve. Place each hallowed tomato openside-down on a towel to drain any remain juices.

In a medium skillet, heat 2 tbsp of oil. Add corn kernels and cook until they just start to change color, about 3 mins. Remove the kernels from the skillet and add them to the bowl with the reserved tomato pulp and juice. Add 2 tbsp more of oil to the skillet, then add the onions. When the onions begin to turn translucent add the smashed garlic. Cook just 1 or 2 minutes more until the garlic begins to become fragrant. Then add the reserved tomato juices, corn kernels, zucchini, dried oregano, and fresh herbs. Cook on medium until the zucchini becomes tender, about 6-8 mins. Then remove the skillet from the heat.

Arrange the hallowed tomatoes in a baking dish*. Generously spoon the corn/zucchini mixture** into the tomatoes. Bake for 20 minutes.

I hope this recipe helps you celebrate the wonders of summer vegetables too!

Bon appetit!

Notes: * I found that positioning the tomatoes right next to the wall of the baking dish as well as right next to each other helps them retain their shape during cooking.
** If you have some of the corn/zucchini mixture left over after filling the tomatoes, it's delicious on top of grilled/roasted chicken or grilled fish... it's sweetly reminiscent of a ratatouille, but far less time- and effort-intensive.