Tomatoes Stuffed with Corn Souffle

• 4 large, firm, ripe tomatoes, 3/4 to 1 pound each
• 2 1/2 cups fresh corn kernels (about 5 ears)
• 3 large eggs
• 1/4 cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese
• 1/4 cup finely chopped fresh basil

1. Preheat oven to 400F.
2. Spray 9x13-inch baking pan with cooking spray; set aside.
3. Cut half inch off top of tomatoes.
4. Scoop out centers of tomatoes, leaving shells intact.
5. Lightly sprinkle insides of shells with salt.
6. Place cut side down on paper towels; let drain 30 minutes.
7. Put 1 1/2 cups corn, eggs and 1/4 cup Parmesan cheese in food processor or blender; puree until smooth.
8. Pour into bowl, and stir in remaining corn and basil.
9. Season to taste with salt and pepper.
10. Set tomato shells, cut sides up, in baking dish.
11. Fill each with corn mixture, and sprinkle with remaining Parmesan.
12. Bake 45 minutes, or until filling is set and tops are browned and slightly puffed.
13. Remove, and let cool about 5 minutes.
14. Carefully transfer tomatoes to plates.
15. Serve immediately.

firm, corn kernels, eggs, parmesan cheese, fresh basil

Taken from www.vegetariantimes.com/recipe/tomatoes-stuffed-with-corn-souffl/ (may not work)