On a humid summer weeknight, there is nothing better than a fresh tomato and a glass of white wine.

Actually, wait. There is something better.

Tonight, I bought some nice beefsteak tomatoes from the supermarket and stuffed them with with as many summery things as I could pack into them. I served them uncooked with a salad for dinner, paired with a Sauvignon Blanc from New Zealand.

Ingredients

• 4 ripe beefsteak tomatoes, about 1/2 pound each
• 1 red bell pepper
• 2-3 ears of fresh sweet corn
• 2 Tbsp freshly squeeze lime juice
• 1 Tbsp finely grated lime zest
• 1 jalapeno pepper, seeded, cored, and diced
• 1 clove garlic, finely minced
• 1 small shallot, finely minced
• 1/4 cup extra-virgin olive oil
• 2 Tbsp minced fresh parsley
• 1/2 cup crumbled fresh goat cheese, softened
• Sea salt and freshly cracked black pepper, as needed

Directions

1. Cut tomatoes in half crosswise. Using a melon baller over a small bowl, scoop out tomato pulp and seeds. Season the insides of the tomato halves generously with sea salt. Turn cut-side down on a plate lined with paper towls and let drain for 30 minutes. Coursely chop tomato solids, discarding seeds and juice (or reserving to make Pan con Tomate for an appetizer) ad add to a medium-sized bowl.
2. Prepare a grill and oil grill rack. Remove silks from corn cobs by pulling husks down three-quarters of the way. Loosely cover corn with husks. Cut red pepper in half and remove seeds, core, and stems. Grill corn until husks are brown on all sides. Grill red pepper, skin-side down, until charred and brown.
3. Remove corn from the grill, let cool slightly, and remove husks. Using a sharp knife, cut kernels off of the cob and combine with tomato solids. Place grilled red pepper in a small paper bag and let steam for 10 minutes. Remove skin from grilled pepper and chop. Add to the bowl with tomatoes and corn.
4. Whisk together the lime juice, zest, garlic, shallot, jalapeno, and olive oil. Toss with tomato, corn, and pepper, lightly toss with parlsey, and season with salt and black pepper.
5. Stuff tomato shells with corn-tomato mixture. Dot the top with goat cheese and serve.
   

Note:

You may prepare this up to 6 hours in advance. Refridgerate before serving.

Wine Pairing:

The acidity of the tomatoes and the saltiness of the goat cheese suggest a Sauvignon Blanc from Marlborough, New Zealand.