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1
Heat oven to 350 degrees F.
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2
Cut tomatoes in half.
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3
Hollow out tomato pulp to form 1/2-inch shells.
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4
Reserve pulp.
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5
Set aside.
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6
In 2-quart saucepan melt butter; stir in all remaining ingredients except olives, parsley and sour cream.
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7
Stir in reserved tomato pulp.
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8
Cook over medium heat, stirring occasionally, until heated through, 10-12 minutes.
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9
Stir in olives and parsley.
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10
Place tomato halves on ovenproof serving platter in a 13x9 pan.
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11
Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes.
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12
Bake 10 to 12 minutes or until tomato halves are heated through.
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13
Serve with sour cream.
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14
Microwave:.
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15
Prepare tomatoes as directed above.
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16
Set aside.
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17
In 3-quart bowl melt butter on HIGH.
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18
Stir in all remaining ingredients except olives, parsley and sour cream.
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19
Stir in reserved tomato pulp.
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20
Cover; cook on HIGH, stirring after half the time, until heated through 6 to 8 minutes.
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21
Stir in olives and parsley.
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22
Place tomato halves on microwave-safe serving platter.
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23
Fill each tomato half with about 1/2 cup corn mixture; spoon remaining corn around tomatoes.
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24
Cover; microwave on HIGH until tomato halves are heated through, about 5 to 7 minutes.
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25
Serve with sour cream.
