6 sm. firm tomatoes
1/2 tsp. salt
1/2 tsp. sugar
Dash of paprika
2 eggs, beaten
2 c. cooked fresh corn (I use frozen)
1 tsp. salt
1/8 tsp. pepper
3 tbsp. melted butter, divided
1 c. soft bread crumbs

Cut tops from tomatoes; scoop out pulp, leaving shells intact. Reserve pulp for use in other recipes. Combine 1/2 teaspoon salt, sugar and paprika; sprinkle over tomato shells.

Combine eggs, corn, 1 teaspoon salt, pepper and 2 tablespoons butter; spoon into tomato shells. Combine bread crumbs and remaining butter; spoon over corn mixture. Place tomatoes in a shallow baking dish. Bake at 375 degrees for 35 to 40 minutes. Yield: 6 servings.