Tomatoes stuffed with spicy sweet corn salsa and baked.
Preheat oven to 200°C. Chop onion, green capsicum, 1 tomato, seeded jalapeno and coriander leaves and put them all in a bowl.
Drain sweet corn and rinse in fresh water and add to the bowl along with chilli garlic sauce.
Mix well and rest the salsa well for about 15 minutes.
Cut thin slices off the top of the rest of the tomatoes so that they stand upright when kept on a platter.
Slice off thin slices off the bottom of the tomatoes and retain the slices to use as lid.
Scoop out the flesh and seeds from the tomatoes to make cups. Stuff them with the salsa and press lightly.
Drizzle olive oil on top and cover them with the reserved slices.
Cook in the preheated oven for about 20 minutes. Serve hot.