4 med. size ripe tomatoes
2 c. (10 oz. pkg.) frozen kernel corn
2 tbsp. minced onions
2 tbsp. chopped green peppers
2 tsp. vegetable oil
1/2 c. liquid Butter Buds
1/2 tsp. basil
1/2 tsp. thyme
2 tbsp. coarse bread crumbs
Pepper to taste

Preheat to 400 degrees. Cut tops off tomatoes and scoop out seeds and pulp, leaving enough pulp to keep the tomato skin intact. Drain upside down. Cook corn as directed. Saute onion and green pepper in oil until tender. Add corn, 1/4 cup Butter Buds, thyme and basil, and pepper. Heat gently 1 minute. Fill tomatoes with corn mixture. Combine bread crumbs with remaining Butter Buds. Place tomatoes in shallow baking dish and sprinkle top with bread crumbs mixture. Bake 10 to 15 minutes or until heated through. Makes 4 servings, 165 calories.