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Fire and Ice Tomatoes

 Fire and Ice Tomatoes
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 but spicy. "This dish is always a hit at potlucks," says Nan Rickey of Yuma Arizona.
8 ServingsPrep: 10 min. + chilling


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


  • In a large bowl, combine the tomatoes and onion; set aside. In a
  • small saucepan, combine the vinegar, sugar, water, mustard seed and
  • cayenne. Bring to a boil; boil for 1 minute.
  • Pour over tomatoes and onion; toss to coat. Cover and refrigerate for
  • at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight.
  • Serve with a slotted spoon. Yield: 8 servings.
Nutritional Facts: One serving (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.