4 medium-sized, fully ripened fresh Florida tomatoes (about 1 1/4 pounds)
1/4 cup Italian salad dressing, divided
3/4 cup fresh or frozen (thawed) corn kernels
1/4 cup chopped onion
3 tablespoons chopped cilantro
1/8 teaspoon hot pepper sauce
4 slices bacon, cooked until crisp, drained and crumbled
Servings: 4
Preheat broiler. To make fans: Place each tomato stem-side down. Make one vertical cut in the center and two angled cuts (toward the center) on either side, stopping 3/4 inch from the bottom. (To avoid cutting through to the bottom, place chopsticks on two opposite sides of the tomato.) Place tomatoes on broiler pan; drizzle 2 tablespoons of the dressing between the cuts. Broil for 5 minutes. Meanwhile, in a bowl, combine corn, onion, cilantro, hot pepper sauce and remaining 2 tablespoons dressing; spoon between tomato slits. Sprinkle plate and tomato fans with crumbled bacon. Serve at room temperature over salad greens, if desired, as an appetizer or accompaniment to poultry or fish.
Servings: 4
1/4 cup Italian salad dressing, divided
3/4 cup fresh or frozen (thawed) corn kernels
1/4 cup chopped onion
3 tablespoons chopped cilantro
1/8 teaspoon hot pepper sauce
4 slices bacon, cooked until crisp, drained and crumbled
Servings: 4
Preheat broiler. To make fans: Place each tomato stem-side down. Make one vertical cut in the center and two angled cuts (toward the center) on either side, stopping 3/4 inch from the bottom. (To avoid cutting through to the bottom, place chopsticks on two opposite sides of the tomato.) Place tomatoes on broiler pan; drizzle 2 tablespoons of the dressing between the cuts. Broil for 5 minutes. Meanwhile, in a bowl, combine corn, onion, cilantro, hot pepper sauce and remaining 2 tablespoons dressing; spoon between tomato slits. Sprinkle plate and tomato fans with crumbled bacon. Serve at room temperature over salad greens, if desired, as an appetizer or accompaniment to poultry or fish.
Servings: 4
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