I can not begin to describe to you how incredible these were. It was the perfect mix of sweetness from the tomato, saltiness from the cheese, crunch from the corn, and zip from the pesto. While the hubs didn't love them as much as I did - he liked the overall concept, he just doesn't love corn so it lost a few points there for him - we will make this again. We think next time we'll make it with just the cheese or maybe peas in it, or mushrooms, zucchini, the options are endless.
9 medium tomatoes
1 cup ricotta
1 cup cooked millet
3 garlic cloves, finely chopped
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp salt
Preheat the oven to 375 F. Using a small, sharp knife, cut the top off each tomato. Carefully scrape out the flesh and seeds, so you’re left with a hollow cup. In a medium bowl, mix together the remaining ingredients. Scoop a some of the filling into each tomato so it is full but not over-flowing. Bake for about 25-30 minutes - I baked them in a Pyrex dish sprayed with PAM to prevent any sticking, or until the tops are golden.