Heirloom Tomatoes Stuffed With Summer Succotash
Ingredients
- 3/4 cup shelled lima beans (4 ounces)
- 1 large ear of corn, kernels cut off the cob (about 3/4 cup)
- 8 firm, ripe heirloom tomatoes (about 5 ounces each)
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 medium red or yellow bell pepper, finely diced
- 1 1/2 tablespoons snipped chives
Instructions
Heirloom Tomatoes Stuffed With Summer Succotash serves 4 original recipe by Food & Wine.
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