One of the best tastes of summer to me was always my mom;s tomatoes vinaigrette.  They were an awesome side dish but I loved them the best spooned on a thick hunk of sourdough as a sandwich.

Incredibly easy, this only works with fresh, ripe, never-been refrigerated tomatoes. Nothing else will do.  For best flavor make it the day before and allow it to mellow out in the fridge. Serve it icy cold with ANYTHING and you have a meal.

The hardest thing about this is waiting for it to be done…for me the other hardest thing was figuring out the measurements.  I have never measured, just poured and stirred.   It is largely a matter of taste on the vinaigrette, by the way. DOn;t be afraid to add more or less sugar or pepper.

6 very ripe tomatoes, cut in chunks

3 onions sliced

1 c cider vineger

3/4 c white sugar

1 tbs cracked black pepper

pinch of salt

Mix together, taste for seasoning and cover. Place in refrigerator for 24 hours.

Image:Morguefile 

Post from: Baking Delights