Sweet and Sour Red and Green Tomato Salad

The Dressing:

1 cup of cider vinegar
1/2 cup of extra virgin olive oil
1 medium red onion, halved and sliced into very thin strips
Salt to taste
Fresh-ground black pepper
8 large cloves of garlic, thinly sliced
2 tight-packed tablespoons of brown sugar


The Salad:

3 large red tomatoes, cut into 1-inch chunks
3 medium green tomatoes, cut into 1-inch chunks


The Finish:

1/3 light-packed cup of coarse-chopped fresh dill leaves


To make the dressing, pour the vinegar into a small sauce-pan and boil it down to 1/2 cup. Remove the reduced vinegar from the heat and set it aside.

In a skillet over medium heat, warm the olive oil. Stir in the onion, sprinkling it with a wee bit of salt and a generous grind of pepper.Saute the onions until they are soft but not browned.

Stir the garlic into the onion mixture and cook for 30 seconds, Do not brown the garlic.

Remove the skillet from the heat and blend the brown sugar into the onion-garlic mixture. Stir until the brown sugar is melted.

Put the tomato chunks into a large serving bowl. Pour the warm onion mixture over the tomatoes. You want the dressing warm but not hot. If it onion mixture has cooled down while you cut the tomatoes, warm it. Toss the tomatoes carefully.

Add the reduced vinegar and any liquid that was generated from cutting the tomatoes.

Carefully toss the dressed tomatoes.

Fold in the chopped dill.

Serve this salad either warm or at room temperature.