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Loading...Firehouse Tomato Salad – Recipe
- Annie B. Bond
- November 22, 2000
- 11:06 pm
- 8 comments
This is a quick-and-easy version of a traditional recipe called Fire and Ice Tomatoes popular in firehouses. It’s simple to throw together and can be made ahead and left to sit in the fridge while you deal with more pressing things–but it delivers perfect tomato taste every time.
A great way to enjoy those ripe tomatoes!
INGREDIENTS
6 ripe tomatoes, sliced thin
1 red onion, sliced thin
1 green bell pepper, cut into strips
3/4 cup cider vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon sugar or Succanat
1. Layer the tomatoes, onion, and green pepper in a nonreactive dish.
2. Whisk together the vinegar, black pepper, red pepper flakes, and sugar with 1/4 cup water in a small bowl and pour over vegetables. Cover and refrigerate several hours or overnight. Serve chilled.
Serves 6.
Read more: Food, All recipes, Soups & Salads
Adapted from Prairie Home Cooking by Judith M. Fertig (Harvard Common Press, 1999). Copyright (c) 1999 by Judith M. Fertig. Reprinted by permission of Harvard Common Press.
Adapted from Prairie Home Cooking by Judith M. Fertig (Harvard Common Press, 1999).
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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Thanks for this update!
8 comments
+ add your ownSounds yummy! Grilled cheese sandwiches with slices of tomato would be good right now too. Grow tomato plants Grow!
I live in England so will not be able to begin to harvest my tomato crop until late August but when I do I am going to give this receipe a try.
Sound delicious. I can't wait to make it from my home grown tomatoes(first time planting).
Sounds delicious.
Thank you
Thanks for the article.
I will try that, though I usually do not like others recipes & devise my own.
Love this recipe. Thanks for sharing.
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