Tomatoes can make wonderful vessels for stuffing; just look for ones that are big and round, not oval (bonus: round beefsteak tomatoes have a sweeter flavor than ones that are more oblong-shaped). This deceptively simple recipe has you cook Italian sausage, corn kernels and the insides of the tomatoes, then mix them with cubes of baguette and shredded mozzarella. You fill each tomato with the mixture and bake until golden and bubbling. The tomatoes will gently come apart as you eat, so each bite will have plenty of their bright flavor.
Get the recipe: Stuffed Tomatoes with Sausage and Corn