This vintage recipe for Fire and Ice Tomatoes is a sweet-tart salad with late summer tomatoes, bell peppers, and sweet Vidalia onions.
Summer is starting to wind down here in north Georgia. The past few days have been a tad cooler and much less humid but the afternoons still offer us temperatures into the low 90’s. It’s the typical prelude to Fall weather here.
Even though we know Fall is just around the corner, there’s still time for some good summer cooking. If your garden is still going strong you probably have more tomatoes than you know what to do with about now. They’re still widely available in the farmers’ markets, too. So today I have a great quick and easy way for you to use some of that delicious fresh tomato bounty.
This recipe comes from my mother, India, better known to her grandchildren as NeeNa. In the South we have a long tradition of giving grandparents more affectionate nicknames than simply grandmother and grandfather. I’ve known of grandmothers whose grandchildren call them “Sweet,” “MamaDeah” (Mama Dear), “Munnie,” and “Ma Mag.” I called my grandmother “Polly” and we’re known to our own two precious grandchildren as Nana and BeeBop. My father’s name was LaVon and all the grandchildren called him Bon-Bon or Daddy Bon.
All these names, of course, have a story to go with them. NeeNa came about when my daughter was beginning to talk and trying to say “India.” It just came out as “NeeNa” and she’s been NeeNa ever since.
NeeNa’s recipe for Fire and Ice Tomatoes 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 these 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 Summer Salad Recipes on Never Enough Thyme:
- Tomato and Avocado Salad
- Potato and Green Bean Salad
- Copper Pennies
- Minty Watermelon Salad
- Sweet and Sour Cucumber and Vidalia Onion Salad
Recipes Using Fresh Summer Tomatoes from Other Bloggers:
- Simple Summer Salad from Deep South Dish
- Simply Recipes’ Tomato, Onion and Avocado Salad
- Tomato Panzanella with Ricotta from 6 Bittersweets
- Ezra Poundcake’s Fresh Tomato Tart with Basil Garlic Crust
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- 1-2 large Vidalia onions, sliced and separated into rings
- 4-6 tomatoes, quartered
- 1 large green pepper, cut into strips
- 3/4 cup white vinegar
- 1 1/2 tsp. celery seed
- 1 1/2 tsp. mustard seed
- 1/2 tsp. salt
- 3/4 cup water
- 2 tblsp. sugar
- 1/4 tsp. 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 hot marinade over vegetables.
- Cover dish and refrigerate for several hours or overnight.
- Keeps in refrigerator for several days.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 78 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 212mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 2g
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