Instructions: Preheat oven to 400F. Cut the tops off the tomatoes and scoop out seeds and pulp leaving enough pulp to keep the tomato skin intact. Drain tomatoes upside down Cook corn as directed on package. Saute onion and green pepper in oil until tender. Add corn. thyme and basil. Season to taste with pepper. Heat gently 1 minute. Fill tomatoes with corn mixture. Place tomatoes in shallow baking dish and sprinkle tops with crumbs. Place 1/2 teaspoon of margarine atop each tomato. Bake 10 to 15 minutes or until heated through.

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