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Fire and Ice Tomatoes

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By Vicki and Lee Morgan

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Servings:	10
Author Notes:	This recipe comes to us from Vicki and Lee Morgan of the Bailey House Bed and Breakfast and Tearoom in Dayton, Tennessee. Unfortunately, the Bailey House is no longer operating, but we keep this recipe for history's sake -- and because Vicki Morgan is a darn good cook and her recipes are delicious. The building that was, for a short time, a historic inn named The Bailey House, had an important role in history. It was a boarding house and home of John Thomas Scopes, of the Scopes Evolution (Monkey) trial fame. The courthouse where that historic case took place is in close walking distance of what used to be the Bailey House. The better your tomatoes, the better this dish will be. It's This salad packs well for picnics. While the Morgans usually serve this dish as a salad, I also find the lightly pickled tomatoes, onions and bell peppers make great sandwich and burger toppings.
Ingredients:	6 large ripe tomatoes, sliced 1 large bell pepper, sliced 1 large onion, sliced 3/4 cup vinegar 2 teaspoons salt 6 teaspoons sugar 1/4 cup water 1/4 - 1/2 teaspoon cayenne
Instructions:	Combine veggies in a large bowl. Bring vinegar, sugar, salt, water and cayenne to a boil and boil for 1 minute. Pour boiled mixture over veggies. Cover and refrigerate for 24 hours. Serve chilled.