Big Tomato Sweet-Sour Salad

2 to 3 large, ripe beefsteak tomatoes (about 2 1/2 pounds), cut into 1-inch chunks
3 medium green tomatoes, cut into 1-inch chunks
1/2 cup bacon fat or extra-virgin olive oil
8 large cloves garlic, thinly sliced
Salt and freshly ground black pepper as needed
1 medium red onion, thinly sliced into long strips
2 packed tablespoons brown sugar
1 cup cider vinegar, boiled down by half
1/3 cup coarsely chopped fresh dill leaves

Gently combine tomatoes in a large bowl. Heat fat or oil in a 10-inch skillet over medium heat. Add garlic and a little salt and pepper. Saute about a minute, or until garlic is softened, but not browned.

Stir in onion and cook another minute, just to soften slightly.

Off the heat, stir in sugar until melted.

WHEN READY TO SERVE:
Warm the onion mixture (it should not be hot). Off the heat, stir in the boiled down vinegar and any liquid from the tomatoes; taste for seasoning. Pour over tomatoes, folding in the dill. Serve immediately or at room temperature.

Servings: 4-6
Source: Lynne Rossetto Kasper