Miso-Glazed Tomatoes With Corn And Scallion Salad

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Washington Post


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4 medium tomatoes, cut in half horizontally, bottoms trimmed so the tomato halves sit evenly

2 tablespoons white miso

2 tablespoons sake or dry vermouth

2 tablespoons mirin or sweet sherry

1 bunch cilantro, stems and roots included, washed and dried, then coarsely chopped

1 1/2-inch piece ginger root, peeled and cut crosswise into thin slices

1/4 cup water

1 tablespoon unseasoned rice wine vinegar

1/2 teaspoon sea salt

1/2 cup sunflower or vegetable oil

Kernels from 2 ears of cooked, steamed or grilled corn

4 scallions, white and light-green parts, cut crosswise into thin slices

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