This vintage recipe for Fire and Ice Tomatoes is a sweet-tart salad with late summer tomatoes, bell peppers, and sweet Vidalia onions.
Even in late summer with Fall just around the corner, there’s still time for some good summer cooking. Especially if your garden is still going strong and you have more tomatoes than you know what to do with!
In late summer, good tomatoes are still widely available in the farmers’ markets, too. So pick up a few and use them in this fantastic recipe!
This vintage southern recipe comes from my mother and is a great salad or side dish for almost any summer meal. It’s wonderful with fried chicken or pork chops and also goes well with ribs or even a steak. It’s also a fabulous take-along for a picnic.
The sweet-tart dressing that is poured over the vegetables has almost the same flavor as the brine used for bread and butter pickles. You can make this a day or two ahead and keep them in the refrigerator, too.
How to Make Fire and Ice Tomatoes
Be sure to use Vidalia onions for this dish. Their sweet, mild flavor just can’t be beat! I’m not going to even try to get into the Vidalia vs. Walla Walla debate here. I’m just going to say flat out that Vidalias are the best :-)
Cut the tomatoes into wedges and the onions and peppers into rings. Place the prepared vegetables in a shallow dish.
Don’t you love the colors in there? Yellow or orange peppers would also be pretty.
Bring the remaining ingredients to a boil and cook for one minute.
Pour the hot marinade over the vegetables. Cover the dish and refrigerate for several hours or overnight. Keeps in the refrigerator for several days.
🧾 More Recipes You’ll Like
- Tomato and Avocado Salad
- Potato and Green Bean Salad
- Copper Pennies
- Minty Watermelon Salad
- Sweet and Sour Cucumber and Vidalia Onion Salad
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Fire and Ice Tomatoes
- 2 large Vidalia onions sliced and separated into rings
- 6 tomatoes quartered
- 1 large green bell pepper cut into strips
- ¾ cup white vinegar
- 1 ½ teaspoons celery seed
- 1 ½ teaspoons mustard seed
- ½ teaspoon salt
- ¾ cup water
- 2 tablespoons sugar
- ¼ teaspoon black pepper
- Cut the tomatoes into wedges and the onions and peppers into rings.
- Place vegetables in a shallow dish.
- Bring remaining ingredients to a boil and cook for one minute. Pour over vegetables.
- Cover dish and refrigerate for several hours or overnight.
- Keeps in refrigerator for several days.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.