I found a fun recipe contest at veganepicurean.blogspot. This is one of the recipes I am submitting. Serves 4 (unless you are feeding my husband, be eats double)
4 slightly firm medium heirloom tomatoes
1 1/2 Tbs extra virgin olive oil, divided
1 cup white corn kernels (cut from 1 ear)
1 cup diced shallot
1 garlic clove, minced
1 small tomato, chopped
1 1/2 cups chopped zucchini (1 large)
1/4 cups dry whole wheat bread crumbs
3/4 tsp dried oregano
salt and freshly ground black pepper, to taste
1/3 cup fresh basil, thinly sliced
Core heirloom tomatoes, creating 2 1/2-inch opening at top. Using a melon baller, scoop out tomato, transferring juices and pulp to a small bowl. Turn tomatoes cut side down on a paper towel to drain.
Heat 1/2 Tbs oil in a skillet over medium-high heat. Add corn and toss until tender and beginning to color, 2 minutes. Transfer corn to another small bowl. Add remaining 1 Tbs of oil to pan and add the shallots; cook 4 minutes. Add garlic and stir for 30 seconds. Add chopped tomato and reserved tomato pulp. Saute until tomatoes are soft, about 5 minutes. Break up tomatoes chunks slightly with the back of the spoon. Add corn back in. Mix in zucchini and oregano. Saute another 8 minutes. Add the bread crumbs and season generously with salt and pepper.
Arrange tomato shells, cut side up, in a small baking dish.
Spoon in filling, mounding high. Do ahead: Can be made 2 hours ahead. Let filled tomatoes stand at room temperature.
Preheat over to 350*F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes. Remove from oven and sprinkle with fresh basil.
Enjoy…
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