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Santa Fe Tomatoes




Source of Recipe


Internet


List of Ingredients




6 to 8 medium tomatoes, about 6 to 8 ounces each
salt

Filling:
2 ears sweet corn
1/4 cup onion, minced
1 avocado, seeded and diced
1 to 2 green chili peppers, roasted* and chopped, or 3 tablespoons frozen or canned green chilies, chopped
3 tablespoons fresh cilantro, snipped
2 tablespoons olive oil
3 slices white sandwich bread, cut into 1/2-inch cubes

Lemon Dressing:
2 tablespoons lemon juice
2 garlic cloves, minced
1/8 teaspoon salt
1/4 cup olive oil

salt and pepper, to taste
fresh cilantro sprigs



Recipe



Cut a core 1 to 1 1/2-inches in diameter in the top (stem end) of each tomato. Using a melon ball cutter, carefully scoop out the seeds and pulp, leaving the walls of the tomato about 1/4-inch thick. Lightly salt the insides of the tomatoes and place them in a bowl, cut side down, to allow the juice to drain, about 15 minutes.

Filling: Cook the corn in a pot of boiling water for 5 to 7 minutes, or until tender. Drain and cool. Using a sharp knife, cut the kernels off the cob and place them in a large bowl. Add the onion, avocado, green chilies and cilantro.

Heat the olive oil in a large skillet over medium-low heat. Add the bread cubes and fry until lightly browned, turning often. Lower the heat if necessary to prevent the bread from scorching. Remove the bread cubes from the pan and cool on paper towels. Add to the corn mixture.

Lemon Dressing: Place the lemon juice, garlic and salt in a small bowl. Whisk in the olive oil. Pour the dressing over the corn mixture and toss gently to combine. Add salt and pepper, to taste.

If tomatoes do not set upright, create a flat spot by slicing a thin piece off the bottom using a serrated knife. Fill each tomato with some of the corn mixture. Garnish each tomato with a sprig of cilantro. Cover and chill up to 24 hours before serving. Set out of the refrigerator about 20 minutes before serving. Serves 6 to 8.

To roast the chili peppers: Lay the peppers on a foil-covered baking sheet and place under the oven broiler. Broil, turning occasionally, for 5 to 8 minutes, or until the skin begins to wrinkle and char. Remove the chilies from the oven and immediately enclose them in a paper bag for about 20 minutes to steam for easier peeling. Peel the chilies and slice in half lengthwise to remove the stem, seeds and pith. Chop the chilies and measure 3 tablespoons for the recipe. (Reserve any extra for another use.)

Tip: To serve as Tomato-Corn Salad: Omit the whole tomatoes, and instead, chop 2 to 3 medium tomatoes into bite-size pieces. Add the chopped tomatoes to the corn mixture and prepare as directed. Serve on lettuce leaves and garnish with cilantro sprigs.