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    Big Tomato Sweet-Sour Salad


    Source of Recipe


    Internet

    List of Ingredients




    2 to 3 large, ripe beefsteak tomatoes (about 2 1/2 pounds), cut into 1-inch chunks
    3 medium green tomatoes, cut into 1-inch chunks
    1/2 cup bacon fat or extra-virgin olive oil
    8 large cloves garlic, thinly sliced
    Salt and freshly ground black pepper as needed
    1 medium red onion, thinly sliced into long strips
    2 packed tablespoons brown sugar
    1 cup cider vinegar, boiled down by half
    1/3 cup coarsely chopped fresh dill leaves

    Recipe



    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. Saute 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.

    Servings: 4-6

 

 

 


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