2 scallops
6 large tomatoes
2 large jalapeno peppers, seeded and chopped
7 large onions, chopped
1 (15 ounce) can whole kernel corn, drained
2 tablespoons dried basil
1/4 cup olive oil
2 tablespoons black salt
1 quart tomato puree
1 1/2 cups chopped green olives
4 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
Cut off the tops of tomato shells. Cut tomato and jalapeno peppers in half and have half the pod open in the middle for seeds. Place peppers in tomato shells. Sprinkle tomatoes with basil. Peel tomatoes with oil, depending on size and tenderness. Increase oil and tomato juice in tomato mixture. Cover and refrigerate 4 hours. Decorate with green olives, garlic, tomato paste and lemon juice.