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Spicy Southern Style Tomato Cups

Meat.World's picture
  Tomatoes 2 Medium, cored
  Sliced green onions 4 Tablespoon, divided
  Garlic 1 Clove (5 gm), minced
  Olive oil/Vegetable oil 2 Tablespoon, divided
  Red wine vinegar/Cider vinegar 1 Tablespoon
  Sugar 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1 Pinch
  Diced fully cooked ham/Diced fully cooked canadian bacon 1⁄2 Cup (8 tbs)
  Canned whole kernel corn 1⁄3 Cup (5.33 tbs), drained
  Shredded salad greens 2 Cup (32 tbs)

Cut a thin slice off tops of tomatoes.
Scoop out pulp, leaving a 1/; invert shells on paper towel to drain.
Chop tops, pulp, and seeds; set aside.
In a small skillet, saute 2 tablespoons onions and garlic in 1 teaspoon oil for about 2 minutes or until slightly softened.
Remove from the heat.
Add 1 tablespoon oil, vinegar, sugar, salt, pepper and 3 tablespoons chopped pulp; mix well.
Pour into a small bowl; set aside.
In the same skillet, cook ham, corn, remaining onions and remaining pulp in remaining oil for 4 minutes or until most of the liquid has evaporated, stirring occasionally.
Spoon into tomato shells.

Recipe Summary

Side Dish

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