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.
- 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
Directions See How It's Made
- 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.
- 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.
- 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.