2003 Fire and Ice Tomatoes

By boandozzy

One serving (3/4 cup) equals 72 calories, 1 g fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.

Diabetic Exchanges: 2 vegetable, 1/2 starch.

Originally published as Fire and Ice Tomatoes in Light & Tasty April/May 2002, p19

Ingredients

• 5 large tomatoes, cut into wedges
• 1 medium onion, sliced
• 3/4 cup white vinegar
• 6 tablespoons sugar
• 1/4 cup water
• 1 tablespoon mustard seed
• 1/4 teaspoon cayenne pepper
• 1 large cucumber, sliced

Details

Servings 8
Cooking time 10mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the tomatoes and onion; set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 minute.

Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings.