1.   Fill tomato halves with leftover stuffing.

2.   Brush cut side of tomato halves with a little olive oil.

3.   Dip tomato halves in egg mixture, turning to coat completely, then dust well with corn meal.

4.   Drain off excess juices from relish and mound into tomato halves.

5.   Divide cheese mixture evenly among the tomato halves.

6.   Grate the cut side of the tomato halves on the large holes of a box grater until you get down to the skins, which should be discarded.

7.   Grate the cut side of the tomato halves on the large holes of a box grater until you get down to the skins.

8.   Lay tomato halves, cut side up, on the sheet so they look like little dishes or cups.

9.   Mound corn in center and garnish with tomato halves and folded tortillas.

10.   Place two fried green tomato halves in each pool.