Recipes

In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand. Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.1/4 red wine vinegar 3 rounded tablespoons brown sugar 1 tablespoon Worcestershire sauce, eyeball it 1 teaspoon coarse black pepper, eyeball it 1 cup canned tomato sauce 2 tablespoons extra virgin olive oil, eyeball it 3 beefsteak tomatoes, sliced 1/2-inch thick 1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices Salt 2 tablespoons chopped parsley leaves, to garnish