Recipe by Cucina Casalingo
Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes get bathed in a warm, garlicky, sweet-sour dressing. They stand on their own, top greens, or make a good potato-tomato salad. Bacon fat was favored 150 years ago; olive oil works well today. Out of season, this recipe still works with supermarket tomatoes on the vine. Cook to Cook: 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 in.
- 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, packed
- 1 cup cider vinegar, boiled down by half
- 1⁄3 cup fresh dill leaves, coarsely chopped
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.