Corn Stuffed Tomatoes

August is here with an abundance of fresh vegetables and fruit. Daughter Sherry was telling me about a corn stuffed tomato recipe she made by Martha Stewart.
Just had to try it. I used some of the bumper crop of tomatoes from my garden , the so sweet peaches and cream corn from a local veggie stand , yummy peaches from the Niagara area( yes, peach is in this dish) and lovely basil.
Whipped this dish up in about 20 minutes.. I let the mixture sit for an additional 30 minutes to blend the flavours.
Did use Martha Stewart's recipe as a guide but made it my own;

4 ripe medium beefsteak tomatoes
1 cup peeled chopped peaches
1 cup cucumbers, chopped and peeled
1 cup cooked peaches and cream corn, about 2 cob
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 spring onions chopped
1 tsp salt
1/2 teaspoon pepper
1/2 cup fresh basil , chopped into strips

Slice off tops of tomatoes thinly , don't waste this lovely tomato. Scoop out the seeds and ribs, chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, lemon juice, spring onion, basil, salt, and pepper. Let stand for 30 minutes.
Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately or can be refrigerated for about 1 hour..
Lemon helps the peach and basil stay to true colour.
This was a lovely cold supper on a hot day.... I added some fresh blueberries also local , some cherry tomatoes fresh from my garden , served on a bed of baby romaine. Oh, and half a cob of hot peaches and cream corn.... Heavenly.