Tomatoes With Corn And Basil Filling - cooking recipe

Ingredients

6 tomatoes (about 3 lb.)
3 ears corn, shucked
1/3 c. olive oil
2 Tbsp. red wine vinegar
1/4 c. fresh basil, chopped, plus 6 basil sprigs
1 scallion, chopped fine
2 Tbsp. unsalted butter
1 c. (1/4-inch) bread cubes

Preparation

Cut 1/2-inch from the stem end of each tomato. 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.