2 jumbo frozen strawberries, thawed
1 packet active dry yeast
1 quart milk
1 teaspoon white sugar
1 egg, beaten
1/4 cup poppy seeds
1 tablespoon cornstarch
Place strawberries in a large bowl. Cover with plastic wrap and let stand for 1 hour.
Place the yeast in a small bowl. Add milk, sugar, egg, poppy seeds, cornstarch, and water to yeast mixture. Mix well, and let stand overnight.
After another hour, incorporate the flour and salt into the remaining mixture. Cover with plastic wrap and let stand overnight at room temperature. After 1 hour, mix with egg, poppy seeds, cornstarch, and salt.
The following morning, preheat grill for high heat. Lightly oil grill grate and place tomatoes on each side of grill. Place yellow squash over tomatoes and cook in preheated oven.
While tomatoes are cooking, cook strawberries in preheated oven until tender, about 15 minutes.
Remove the plastic wrap from the tomato skins. Spread the strawberry mixture evenly over each tomato skin. Cover the bottoms of tomato skins with plastic wrap and place tomato skins on top of the strawberry mixture. Toast in preheated oven. Let cool and serve warm.