Method
- Preheat the oven to 200 degrees celcius (Gas Mark 6). Cut the tops off the tomatoes and discard. Using a spoon, scoop out the seeds to leave a hollow shell. Lightly season inside with a little sugar, salt and pepper, then put in a greased shallow baking dish.
- Heat the oil in a frying pan and cook the leek, bacon and rosemary for 7 minutes, stirring occasionally. Meanwhile, cut the bread into cubes, then cook in the pan for 3 minutes, stirring tobrown all over. Season, then add the corn, cheese and parsley.
- Divide the stuffing betwen the tomatoes and bake for 20 minutes until the filling is golden.
