Big Tomato Sweet-Sour Salad
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.
2 - 3 large, ripe beefsteak tomatoes (about 2 1/2 pounds), cut into 1" chunks
3 medium green tomatoes, cut into 1" 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 and sauté about a minute, or until garlic is softened, but not browned. Stir in onion and cook another minute, just to soften slightly. Take off the heat and stir in sugar until melted.
When ready to serve, warm up the onion mixture (it should not be hot). Off the heat, stir in boiled down vinegar and any liquid from the tomatoes; taste for seasoning. Pour over tomatoes, folding in dill. Serve immediately or at room temperature.
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