Tomatoes Stuffed With Corn And Thyme

• 4 large vine ripened tomatoes
• 4 ears of fresh corn
• Fresh thyme sprigs
• 1 small onion (diced-- alternatively you could use 1 shallot or a garlic clove)
• 3 tablespoons olive oil
• 3 tablespoons sea salt
• 1 teaspoon fresh ground white pepper (you can use black if you want)
• 2 tablespoons grated parmesan cheese (or vegan parmesan substitute)

1. First, slice the tops off the tomatoes and core them, reserving the liquid and some of the non-fibrous inner material. Liberally salt the interiors with sea salt, turn upside down and let dry on a paper towel.
2. While the tomatoes dry, slice the corn kernels off the cobs and gather into a large bowel (carefully picking out any corn hairs). Heat 2 tablespoons of the olive oil and saute the diced onion (or shallot or garlic) and then the corn until slightly tender but not mushy, adding the fresh thyme leaves and the reserved tomato liquid and inner material. DO NOT OVERCOOK. Total cooking time, approximately 4-5 mins.
3. Stuff the tomatoes with the corn mixture and top with grated parmesan cheese (or vegan parmesan substitute) and more fresh thyme. Drizzle with remaining olive oil and a little sea salt and bake at 350 degrees for 10-12 mins.
4. Serve.

tomatoes, corn, thyme, onion, olive oil, salt, fresh ground white pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tomatoes-stuffed-with-corn-and-thyme-1268908 (may not work)