Spicy Southern Style Tomato Cups
|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|
|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 1/4-in.shell; 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.