Stuffed Tomatoes with wild rice, corn, and herbs

8 medium tomatoes
1/3 cup corn
2 Tablespoons white wine
1/4 Cup cooked wild rice
1 clove garlic
1/2 cup grated cheddar cheese
1 Tablespoon chopped fresh cilantro or basil
Salt and pepper to taste
1 Tablespoon olive oil  

Cut the tops off the tomatoes and remove the center with a small spoon.Chop the inner flesh and tops, discarding the seeds. Preheat the oven to 350. Put the chopped tomatoes in an oven safe pan. Add the corn and the white wine. Cover with a close-fitting lid and simmer on the stovetop until tender.Drain.

Mix together the corn with all the remaining ingredients except the olive oil, adding salt and pepper to taste.Carefully spoon the mixture into the tomatoes, piling higher in the center.Sprinkle the oil over the top, arrange tomatoes in an ovenproof dish and bake at 350 for 15-20 minutes, until cooked through.Let stand a few minutes before serving.