Yellow Tomatoes in Spiced Balsamic Vinaigrette

Photo: Karry Hosford
Yellow tomatoes have a low level of acidity, so they taste sweeter than most red tomatoes. Balsamic vinegar brings out the sweetness and adds a mild acidity. Use high-quality vinegar, since this recipe calls for quite a bit. Serve with steak, lamb, or salmon.

Yield:

10 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 80
Caloriesfromfat 29 %
Fat 2.6 g
Satfat 0.3 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 14.1 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 254 mg
Calcium 29 mg

Ingredients

1/2 cup thinly sliced green onions
1 tablespoon minced seeded jalapeño pepper
8 medium yellow tomatoes, each cut into 6 wedges (about 2 1/2 pounds)
1 1/2 tablespoons olive oil
1/4 cup grated peeled fresh ginger
1 tablespoon ground cumin
1 tablespoon freshly cracked black pepper
2 teaspoons paprika
1 teaspoon ground turmeric
4 garlic cloves, minced
3/4 cup balsamic vinegar
3 tablespoons brown sugar
1 teaspoon kosher salt

Preparation

Combine first 3 ingredients in a large bowl.

Heat oil in a large saucepan over medium-high heat. Add ginger and next 5 ingredients (ginger through garlic); sauté 1 minute. Add vinegar, sugar, and salt to pan, stirring to combine. Bring to a boil; cook 1 minute, stirring frequently. Pour spice mixture over tomato mixture; toss gently to coat. Serve at room temperature.

Note:

Joanne Weir,

July 2003