Directions

• 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. Serve on a bed of lettuce;