Stuffed heirloom tomatoes

A great summer dish with fresh tomatoes.

stuffed tomatoes 311 (photo credit: Courtesy)
stuffed tomatoes 311
(photo credit: Courtesy)
8 slightly firm medium heirloom tomatoes3 tablespoons vegetable oil, divided3 cups white corn kernels (out of 3 to 4 cans)2 cups chopped onions2 garlic cloves, peeled1 cup chopped tomatoes3 cup ¼-inch cubes zucchini (from about 12 ounces)2 tablespoons chopped cilantro1 teaspoon dried oregano
1. Core whole tomatoes, creating 2 ½ -inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain.
2. Heat 1 tablespoon oil in a large deep skillet over medium-high heat 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl.
3. Add remaining 2 tablespoons oil to same skillet. Add onion and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes.
4. Mix in zucchini, cilantro, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper.
5. Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high.
6. Preheat oven to 350°F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.