Stuffed Tomatoes - cooking recipe

Ingredients

4 large, firm, ripe tomatoes
1 c. sweet corn, cooked
1/4 c. chopped green onions
1/3 c. chopped green peppers
2 Tbsp. chopped pimiento
1/2 tsp. salt
3 Tbsp. olive oil
1 Tbsp. lemon juice
1 small clove garlic, minced

Preparation

Cut out tomato cores.
Cut each tomato not quite all the way through into wedges.
Spoon out and reserve centers.
Invert tomato to drain.
Chill.
Chop tomato pulp fine and drain.
Mix corn, chopped tomatoes, onions, pepper, pimiento and salt. Combine olive oil, lemon juice and minced garlic for sauce to marinate vegetable mixture.
Pour over vegetables; mix well and chill thoroughly until serving time.
Spoon mixture into tomato cups.
Serve.