Stuffed Tomatoes With Spring Vegetables

8 large firm tomatoes
2 shallots, chopped
1 garlic clove, minced
8 mushrooms, chopped
1 ear corn, kernels removed
1/2 cup (1/4" lengths) thin asparagus
1/2 cup tomato pure
Salt and freshly ground pepper
1/2 teaspoon ground cumin
1 cup cooked rice
1/4 cup kalamata olives, chopped
1/4 cup chopped fresh basil

Preheat oven to 350°F. Slice 1/4" off top of each tomato and reserve. Scoop out centers and drain shells on paper towels, cut-side down.

Heat skillet over high heat. Saute (accent') shallots, garlic, and mushrooms 1 minute in liquid of choice. Add corn and asparagus and cook another minute. Add tomato puree (accent'), salt, pepper and cumin, and cook over moderate heat until nearly dry. Stir in rice, olives and basil, and remove from heat. Cool.

Sprinkle tomato interiors with salt and pepper and place on non-stick baking sheet sprayed lightly w/cooking spray. Stuff each shell with the rice mixture and cover with reserved tops.

Bake at 20 minutes to soften. Cool slightly and serve.

Serves 4-8
Source: Totally Tomato Cookbook. by Helene Siegel.