Big Tomato Sweet Sour Salad

---

By lynne rossetto kasper and from thesplendidtable.com. this is a great way to use up your vine-ripened tomatoes, and a few of the ones that are still green.

---

Steps

---

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.

---

Saut about a minute , or until garlic is softened , but not browned.

---

Stir in onion and cook another minute , just to soften slightly.

---

Off the heat , stir in sugar until melted.

---

When ready to serve , warm the onion mixture.

---

Off the heat , stir in the boiled down vinegar and any liquid from the tomatoes.

---

Taste for seasoning.

---

Pour over tomatoes , folding in the dill.

---

Serve immediately or at room temperature.

---

The oil should be warm , but not hot , when the vinegar goes inches.

---

Ingredients

---

beefsteak tomatoes, green tomatoes, bacon fat, garlic cloves, salt & freshly ground black pepper, red onion, brown sugar, cider vinegar, fresh dill