Susan,IL (10:21:15 AM) :

I haven't tried this yet, but plan on doing so! Sounded really good!

Corn-Stuffed Tomatoes
Recipe By : TOH
Serving Size : 6

6 large tomato
1/2 teaspoon salt
1/2 cup plain or Italian-seasoned bread crumbs
2 cups frozen corn -- thawed
2 tablespoons green pepper -- chopped
2 tablespoons celery -- chopped
2 tablespoons onion -- chopped
2 tablespoons half and half
1 tablespoon butter or margarine -- melted
2 tablespoons mozzarella cheese -- shredded
1/4 cup water

Cut a thin slice off the top of each tomatoe; scoop out and discard pulp. Sprinkle salt inside tomatoe if desired. Invert on paper towel to drain. combine bread crumbs, corn, green pepper, celery,onion, cream, and butter; spoon into the tomatoes. Place in an ungreased 13 x 9 inch baking dish. sprinkle with cheese. Pour water into the baking dish. Bake uncovered at 350 degrees for 30 minutes or until tomatoes are tender.