Fire and Ice Tomatoes

Clearly my family loves food.  Our best times are always centered around food.  I had a craving for a Krispy Kreme Donut.  I told Sir Streusel about this craving and his response was, “Well, let’s go take care of that craving right now.”  My little ballerina baby was over visiting and she said, “I’m in!”

See that yellow one with the sprinkle dots?!  That sucker is filled with CAKE BATTER!!!

Yea, that’s the stuff.

When that red light is flashing “Hot Donuts”, you better treat ‘yo-self!

A couple of days earlier, we went downtown to a new candy/ice cream shop that has opened.  These two…….

Other than Krispy Kreme Donuts filled with Cake Batter, duh, is there anything better than summertime tomatoes?  I could and do eat them all day long.  

This little tomato salad goes with everything!  Make it a side dish for chicken, pork chops, beef, sandwiches, or just a snack all by its little self.  The dressing or marinade has a little heat and is a little sweet, it is pure perfection!  Best of all, it can be put together in a few mere minutes.

Cut tomatoes into wedges, slice an onion, and slice a large cucumber.  Add the tomato wedges and sliced onion to a bowl, reserve the cucumbers.

In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne.  Bring everything to a boil.  Cook one minute, stirring to disolve sugar; pour over the tomato mixture.

Let the salad cool completely then add the sliced cucumbers.  Refrigerate a few hours or overnight.  The longer it sits the better it gets!

I know you have tomatoes sitting on your counter.  This is a perfect way to use them.  Just don’t blame me when you eat the entire bowl!

Enjoy!

Love ya,

Jody and Edna

Fire and Ice Tomatoes
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Ingredients
  1. 5 large tomatoes, cut into small wedges
  2. 1 onion, sliced thinly
  3. 3.4 cup white vinegar
  4. 6 Tbsp. sugar
  5. ¼ cup water
  6. 3 tsp. mustard seed
  7. ¼ tsp. cayenne pepper
  8. 1 large cucumber, sliced
Instructions
  1. Place tomatoes and onion in a large heatproof bowl.
  2. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne.
  3. Bring to a boil.
  4. Cook one minute, stirring to disolve sugar; pour over the tomato mixture.
  5. Cool completely
  6. Stir in cucumber after it has cooled.
  7. Refrigerate, covered, overnight.
Adventures with Edna http://adventureswithedna.com/

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