Ingredients
- 3/4 cup cider vinegar
- 1 1/2 teaspoons Sugar
- 2 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup ketchup
- 3 tablespoons water
- 1 1/2 teaspoons worcestershire sauce
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- 4 1/2 tablespoons coriander seeds; coarsely cracked
- 12 small Red ripe tomatoes, peeled
- 1 head romaine lettuce; cut crosswise into 1/2-inch strips
- 1 cup fresh cilantro sprigs
Make it step by step
- In deep bowl, whisk together vinegar, Sugar, salt, pepper, ketchup, water, worcestershire sauce, lemon juice, olive oil and coriander seeds.
- Prick each tomato with a fork in 3 or 4 places.
- Submerge tomatoes in the vinaigrette and marinate overnight in refrigerator.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.