Spicy Southern-Style Tomato Cups Recipe

Publisher Photo

Spicy Southern-Style Tomato Cups Recipe

Be the first to add a review
Publisher Photo
I'm retired and enjoy collecting recipes...I only wish I had time to try every one of them! I found this recipe in a local newspaper. My family loves the combination of flavors.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 medium tomatoes
  • 4 tablespoons sliced green onions, divided
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon red wine or cider vinegar
  • 1/8 teaspoon sugar
  • 1/8 teaspoon salt
  • Pinch pepper
  • 1/2 cup diced fully cooked ham or Jones Canadian Bacon
  • 1/3 cup canned whole kernel corn, drained
  • 2 cups shredded salad greens

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; drizzle with the reserved tomato-vinegar mixture. Yield: 2 servings.
Originally published as Spicy Southern-Style Tomato Cups in Country Pork 1996, p13

Nutritional Facts

1 each: 259 calories, 17g fat (3g saturated fat), 19mg cholesterol, 738mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 10g protein.

  • 2 medium tomatoes
  • 4 tablespoons sliced green onions, divided
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon red wine or cider vinegar
  • 1/8 teaspoon sugar
  • 1/8 teaspoon salt
  • Pinch pepper
  • 1/2 cup diced fully cooked ham or Jones Canadian Bacon
  • 1/3 cup canned whole kernel corn, drained
  • 2 cups shredded salad greens
  1. 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; drizzle with the reserved tomato-vinegar mixture. Yield: 2 servings.
Originally published as Spicy Southern-Style Tomato Cups in Country Pork 1996, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Southern-Style Tomato Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review