Prep 10 mins
Cook 3 mins
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.
- 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
- 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.
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.