(Doing a test run on the new recipe section. Testing, testing, 1,2,3)
This recipe is best when you have an abundance of summer tomatoes. You can put it together in a snap and it's a perfect side dish for grilling, potlucks and picnics. Adjust the amounts of sugar and vinegar to your taste. The recipe serves 6-8 and is easily halved.
Total Time: None. Active Time: 5-7 minutes Number Serves: 6-8 Equipment: Cutting board, sharp knife, non-reactive bowl or glass pan, measuring cups
7-8 large tomatoes, thickly sliced or cut into wedges
1 small sweet onion, peeled, cut in half and thinly sliced or 1 cup sliced scallions
1/3 cup sugar (I use a scant 1/4 cup)
1/3 cup white or cider vinegar
1/3 cup vegetable oil
generous pinch of salt
fresh ground black pepper
In a large, non-reactive bowl mix the vinegar, sugar and oil. Add tomatoes, onion, salt and pepper, tossing gently to coat. Let stand for 20-30 minutes before serving. Toss tomato mixture gently before serving.
May be refrigerated for several hours. Return to room temperature to serve.
*Adjust the amounts of sugar and vinegar to your taste.
Add 1 tsp. celery seed.
Add a diced green pepper.
Add one or two stalks of sliced celery.
Add cucumber, peeled, halved, seeded and sliced.
Stir in 2-3 Tbs. finely chopped parsley.
For a nice flavor change, substitute the oil and vinegar with red wine vinegar and olive oil. Add some fresh, finely chopped herbs- chives, basil, thyme, tarragon, rosemary, parsley, etc.