This is a very simple recipe for tomatoes that make an excellent side dish. I would only make this dish when tomatoes are in season and full of flavor. Depending on where you live, that shortens the window of opportunity but there is nothing worse than eating mealy tomatoes.
Claudia tells me,
I have taken some very short, 1 to 2 session classes, a few years ago and I greatly enjoyed them. What is really fun though is creating a recipe that is great and you did it all from scratch.
And this recipe is a Delight.
Claudia has her own newsletter on the Internet called Claudia’s Cooking Newsletter celebrating low-fat and sugar-free cooking.
- 3 vine ripe tomatoes thinly sliced
- 1 onion Vadalia, Maui Maui, or spanish onion, thinly sliced
- 1 clove garlic minced
- ⅓ cup Balsamic vinegar
- ⅓ cups olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- ⅛ teaspoon coriander seeds
- ⅛ teaspoon dried mint
- 1 teaspoon dried oregano
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- Thinly slice the tomatoes and onion. Separate the onion into rings.
- Mince the garlic and you are ready to go.
- In a small bowl mix vinegar and olive oil. Whisk vigorously.
- Add spices, salt, pepper and sugar. Continue to whisk vigorously until emulsified.
- In a glass dish, pour some of vinaigrette in bottom. Layer a layer of tomatoes and a layer of onion.
- Sprinkle with salt and pepper, and pour on some vinaigrette. Continue to layer the same way until all onion and tomato are used up.
- Sprinkle top with salt and pepper and any unused marinade.
- Cover dish with plastic wrap and refrigerate for 1 to 2 hours.