Tomatoes a La Grecque

• 2 pounds small ripe tomatoes
• Coarse salt and freshly ground pepper
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/4 cup white-wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground coriander
• 2 cucumbers
• 1 tablespoon dried oregano, for garnish

1. Slice the tomatoes lengthwise into quarters, through the stem.
2. Place in a medium bowl; season with salt and pepper.
3. Heat the oil in a small saucepan over medium heat.
4. Add the garlic; cook, stirring, until soft but not browned, about 1 minute.
5. Add the vinegar, lemon juice, and coriander.
6. Let simmer 1 minute.
7. Immediately pour the hot vinaigrette over the tomatoes, and let them marinate at room temperature until completely cooled.
8. Alternatively, cover with plastic wrap and refrigerate until ready to serve.
9. Just before serving, peel the cucumbers, leaving on stripes of skin for decoration, if desired.
10. Halve the cucumbers lengthwise; scrape out the seeds with a spoon, and discard.
11. Cut the cucumber into 1/2-inch semicircles.
12. Garnish the tomatoes with the oregano, and serve the cucumbers in a separate bowl.

tomatoes, salt, olive oil, garlic, whitewine vinegar, lemon juice, ground coriander, cucumbers, oregano

Taken from www.epicurious.com/recipes/food/views/tomatoes-a-la-grecque-392232 (may not work)