Big Tomato Sweet-Sour Salad
- Reviews 1
Ready In: 13 mins
Serves: 4-6
Ingredients
- 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
- 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.
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