Preheat oven to 375°F.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat.

Add corn and evenly spread over the skillet’s surface. Cook 3 minutes without stirring.

Stir corn and evenly spread again over the skillet. Cook 3 minutes more or until kernels are slightly browned and caramelized. Remove from heat and transfer to a large bowl.

Place a fine-mesh sieve over a medium bowl. Use a sharp serrated knife to cut off the top ½ inch of the tomatoes; reserve tops if you like. Cut out the tomatoes’ cores leaving at least ¼-inch of flesh on the sides.

Place the removed pulp into the sieve to drain. Use the back of a spoon to press the juice through the sieve.

Transfer ½ cup of the tomato juice to a liquid measuring cup. Discard the rest of the juice and pulp, or save for another use.

Add the vinegar and sugar to the reserved tomato juice. Whisk in 4 tablespoons olive oil until well combined. Season to taste with salt and pepper. Set aside.

Drizzle remaining 2 tablespoons olive oil over bottom of a 9×13-inch baking dish or 12-inch cast iron skillet.

Gently roll the cored tomatoes in the oiled baking dish or skillet to coat, then stand them upright to fill.

Lightly sprinkle the tomato cavities with salt and pepper. Place reserved tomato tops in baking dish if desired (I did not do this, but you certainly can if you like).

Add the cooked rice, pistachios, green onion, and about half of the tomato vinaigrette to the cooled corn.

Gently stir in the crumbled feta, fresh herbs and lemon juice. Season to taste with salt and pepper.

Roast the tomatoes in preheated oven for 15 minutes. Turn oven on broil and let char 2-3 minutes, watching carefully so they don’t burn.

You want the tomatoes to be tender but still hold their shape. Roast 10 minutes for smaller tomatoes and up to 20 minutes for larger ones.

Garnish with more basil and oregano leaves. Pass remaining vinaigrette separately and serve with extra lemon wedges. Enjoy!