Salade de Tomate et Oignon (Tomato and Onion Salad)

• 5 red ripe tomatoes, about 1 1/4 pounds
• 2 cups coarsely chopped onion
• 1 teaspoon finely minced garlic
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• Salt to taste, if desired
• 1/4 teaspoon freshly ground pepper
• 18 teaspoon dried hot red pepper flakes

1. Core the tomatoes but do not peel them.
2. Cut the tomatoes into half-inch-thick slices.
3. Stack the slices and cut them into 1/2-inchthick strips.
4. Cut the strips into 1/2-inch-thick cubes.
5. Put the tomatoes in a salad or mixing bowl and add the remaining ingredients.
6. Blend thoroughly.
7. Serve chilled or at room temperature.

red ripe tomatoes, onion, garlic, red wine vinegar, sugar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5117 (may not work)