Ingredients

4 large tomatoes
1 ear fresh sweet corn
1/2 cup blueberries
1/4 cup olive oil
1 tablespoon vinegar
Salt and freshly ground black pepper

Directions

Preheat oven to 200 degrees. Cut tomatoes in half and gently squeeze out the seeds. Place the halves, cut side up, in a baking pan. Husk the corn, cut kernels from the cob, and mix with blueberries. Stuff the mixture into the tomato halves. Beat the oil with vinegar, salt and pepper and pour a little over each tomato half. Bake for about an hour. Serve warm or cold. Serves 4.