Big Tomato Sweet-Sour Salad
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.
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.
Serves 4 to 6
* 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
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.
Saut� 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.
Copyright 2003 by Lynne Rossetto Kasper.
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