Roasted Tomatoes Stuffed with Summer Vegetables

Name: Roasted Tomatoes Stuffed with Summer Vegetables
Ingredients: 4 to 6 large tomatoes (2 to 3 pounds), each about the size of a tennis ball; 1 tablespoon pure olive oil; 1/2 sweet onion, chopped; 1 garlic clove, very finely chopped; 4 ears fresh sweet corn, kernels only (about 2 cups); 1 small zucchini, seeded and diced; Coarse kosher salt and freshly ground pepper; One 6-ounce log creamy goat cheese (about 1 scant cup); 1 tablespoon chopped fresh herbs, such as basil, cilantro, or parsley; 1 cup coarsely crushed corn tortilla chips (about 3 ounces)