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Spicy Southern-Style Tomato Cups

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 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 Canadian bacon
  • 1/3 cup canned whole kernel corn, drained
  • 2 cups shredded salad greens


  • 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.

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