Stuffed Tomatoes

Wash the tomatoes and slice off the stem end of each one.

Carefully scoop out the tomato pulp and seeds, leaving the outer tomato shell intact.

Slice a very thin piece from the bottom of each tomato so it can sit upright on the serving plate without tipping.

Dice the European bologna into small pieces.

Drain the canned corn well.

Shred the mozzarella or other preferred cheese if it is not already shredded.

Finely chop the fresh dill and set it aside for garnishing.

In a mixing bowl, combine the diced bologna, drained corn, shredded cheese, and mayonnaise.

Mix until evenly combined and season with salt to taste only if needed.

Spoon the filling generously into the hollowed tomatoes.

Sprinkle the tops with the finely chopped fresh dill and serve.