12 medium roma tomatoes
3 ears sweet corn, uncooked
3 green onions
salt and pepper, to taste
3 strips of bacon, cooked very crisp
2 or 3 medium sweet potatoes peeled, and cut into batons (1 1/2 inches x 1/4 inch)
1/2 cup balsamic vinegar
1 cup brown sugar
1 teaspoon ground cumin

for the custard:
3 eggs
1/2 cup of heavy cream

Cut small slice off of the ends of each tomato. Cut each tomato in half crosswise. Using spoon, remove center of tomatoes, being careful not to penetrate the end. Stand tomatoes on end on parchment covered baking sheet.

Using sharp knife, remove kernels from corn. Chop green onions finely including green ends. Crumble bacon.

In bowl, whisk three eggs with half a cup of heavy cream. Add corn, green onions and salt and pepper, to taste. Put a small amount of crumbled bacon at the bottom of each tomato “cup.” Ladle egg mixture into each cup.

Bake at a 350 degree oven until set, approximately 15-20 minutes.

In a small saucepan, stir together brown sugar, balsamic vinegar and cumin. Place over medium heat and stir until the the sugar is disolved.

Place sweet potato fries in bottom of bowl. Pour balsamic mixture over the fries and stir to coat.

On a parchment covered baking sheet, pour out contents of bowl. Bake at 350 degrees for 20 minutes. Remove from heat. Stir to recoat. Return to oven for 15 minutes.

Serve with tomatoes.