6 med. tomatoes
1/4 c. chopped onion
1 tbsp. butter, melted
1 (17 oz.) can whole kernel corn, drained
1/4 c. shredded cheddar cheese
1 tbsp. dried whole basil
1 tbsp. chopped fresh parsley
1/2 tsp. pepper
1/4 tsp. salt

Cut thin slices from bottom of each tomato so it will sit flat. Cut a 3/4 inch slice from top of each tomato. Gently remove pulp, leaving shells intact. Chop tomato pulp, set aside 3/4 cup (use remaining pulp for other uses).

Saute onion in butter in medium skillet until tender. Add 3/4 cup chopped tomato pulp and next 6 ingredients, stirring well. Spoon mixture into tomato shells and place in a 10 x 6 x 2 inch baking dish. Bake at 350 degrees for 15 minutes. Garnish with lemon roses and parsley if desired. Yield: 6 servings.