Fire and Ice Tomatoes Recipe
Fire and Ice Tomatoes Recipe photo by Taste of Home

Fire and Ice Tomatoes Recipe

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You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
TOTAL TIME: Prep: 10 min. Cook: 5 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 5 min. + chilling
MAKES: 8 servings


  • 5 large tomatoes, cut into wedges
  • 1 medium onion, sliced
  • 3/4 cup white vinegar
  • 6 tablespoons sugar
  • 1/4 cup water
  • 3 teaspoons mustard seed
  • 1/4 teaspoon cayenne pepper
  • 1 large cucumber, sliced

Nutritional Facts

3/4 cup equals 72 calories, 1 g fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch


  1. Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely.
  2. Stir in cucumber. Refrigerate, covered, overnight. Yield: 8 servings.
Originally published as Fire and Ice Tomatoes in Light & Tasty April/May 2002, p19

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Reviewed May. 16, 2015

"Now a summer staple at our house!"

Reviewed Aug. 13, 2012

"This is a delightful recipe! The cayenne gives just an extra little spark (but can easily be left out if you have someone-like my dad-who absolutely can't eat pepper). Great to keep on hand when your garden is going crazy!"

Reviewed Jun. 26, 2010

"I have made this recipe many times for potlucks and it is always a hit."

Reviewed Aug. 15, 2009

"It was very good and easy to prepare too. I'll probably make it again but with some slight modifications as my husband said it "needed something.""

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