Big Tomato Sweet-Sour Salad

READY IN: 13mins
Recipe by evelyn/athens

By Lynne Rossetto Kasper and from thesplendidtable.com. This is a great way to use up your vine-ripened tomatoes, and a few of the ones that are still green.

Top Review by tara portee

Excellent! The only thing I did differently was adding some thin cucumber slices. My favorite part was the slightly cooked onions and brown sugar, those aspects made it special. I can't think of a tomato salad I have ever like any better than this one.

Ingredients Nutrition

Directions

  1. Gently combine tomatoes in a large bowl. Heat fat or oil in a 10-inch skillet over medium heat. Add garlic and a little salt and pepper. Sauté about a minute, or until garlic is softened, but not browned. Stir in onion and cook another minute, just to soften slightly. Off the heat, stir in sugar until melted.
  2. When ready to serve, warm the onion mixture (it should not be hot). Off the heat, stir in the boiled down vinegar and any liquid from the tomatoes; taste for seasoning. Pour over tomatoes, folding in the dill. Serve immediately or at room temperature.
  3. Note: Dressing can be prepared several hours ahead up to the point of adding the vinegar. The oil should be warm, but not hot, when the vinegar goes inches.

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