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.
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Units: US | Metric
- 2 -3 large ripe beefsteak tomatoes, cut into 1-inch chunks (about 2 1/2 pounds)
- 3 medium green tomatoes, cut into 1-inch chunks
- 1/2 cup bacon fat or 1/2 cup extra virgin olive oil
- 8 large garlic cloves, thinly sliced
- salt & freshly ground black pepper, as needed
- 1 medium red onion, thinly sliced into long strips
- 2 tablespoons brown sugar
- 1 cup cider vinegar, boiled down by half
- 1/3 cup coarsely minced fresh dill
- 1Gently 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.
- 2When 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.
- 3Note: 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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Nutritional Facts for Big Tomato Sweet-Sour Salad
Serving Size: 1 (190 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 98.7
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 24.7 mg
- Total Carbohydrate 20.7 g
- Dietary Fiber 2.6 g
- Sugars 14.2 g
- Protein 2.6 g
The following items or measurements are not included: