Tuscan Stuffed Tomatoes

1. 1

   Prepare each tomato by cut a thin slice off the top; using a spoon, scoop out the pulp and seeds. Sprinkle salt into each tomato and invert onto paper towel to drain. Set aside.

2. 2

   In a large bowl, combine the corn, peppers, onions, celery, fennel, garlic, thyme, rosemary and bread crumbs. Add the cream and melted butter. Stuff the tomatoes with the corn mixture and place into a baking dish. Pour about 1/2 cups boiling water around the tomatoes. Bake , uncovered at 350 degrees F for 30 minutes, or until tomatoes are tender.

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