Tomatensalat (Tomato Salad)
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
tomatoes
medium, chopped |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | cup |
vegetable oil
such as olive oil, canola oil, or any kind vegetable oil |
|
| 6 | tablespoons |
vinegar
white or red wine vinegar or rice vinegar |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | each |
onions
large, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
tomatoes
medium, chopped |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
basil
dried |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 118 | ml |
vegetable oil
such as olive oil, canola oil, or any kind vegetable oil |
|
| 9E+1 | ml |
vinegar
white or red wine vinegar or rice vinegar |
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | each |
onions
large, diced |
|
Directions
Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.
