BALSAMIC MARINATED TOMATO SALAD
I know this is good - I had a friend call me last night to beg me to make this for her as soon as the tomatoes come in. she fell in love with it last summer and has been thinking about it all winter.

First, I use a big freezer bag with a ziplock so that you can flip it to be sure that the marinade is getting to all the vegetables.

LOTS of HOMEGROWN, RED, LUSCIOUS RIPE TOMATOES. Cut into quarters or 8ths - do not slice - they lose too much texture.

Lots of onions, cut into rings.

Lots of cucumbers - get rid of any tough interiors and overripe seeds.

Dressing:

1 c. balsamic vinegar - don't use anything but this - trust me - or you can use 1/2 c. balsamic and 1/2 c. red wine - BUT USE BALSAMIC IN SOME PORTION! You cannot duplicate the taste.

1/2 - 3/4 cup of Olive Oil - DO NOT USE ANY OTHER OIL - you must use olive oil to get the taste.

season with the following:

salt, pepper, GARLIC!!!!, and I like to use Greek seasonings and some parsley.

Add sugar to taste. I like mine a little sweet, but not enough to overpower the vinagrette.

Pour marinade over the tomatoes and onions and cukes. Leave in fridge for two days.

IT IS TO DIE FOR!!!! YOU CAN DOUBLE THIS!!!