Fire and Ice Tomatoes

My friend, Virginia Eselin of Pascagoula, Ms. gave this recipe to me about 30 years ago. I have made this time and again for dinner parties, covered dish gatherings at church, etc. It is always a hit and looks great on your buffet!

Fire and Ice Tomatoes

6 large, ripe, firm tomatoes (or twelve Roma tomatoes)
1 large green pepper
l large onion
3/4 cup vinegar
1-1/2 tsp. celery salt
1-1/2 tsp. mustard seed
1/2 tsp. salt
4-1/2 tsp. sugar
l/8 tsp. red pepper
1/8 tsp. black pepper
1/4 cup cold water
1 cucumber sliced (I prefer the English Cucumber because you don't have to peel it!)

Skin and quarter tomatoes.* Slice pepper into strips and onion into rings. Place in glass bowl and submerge in the following sauce:

Vinegar, celery salt, mustard seed, salt, sugar, red pepper, black pepper and water. Place sauce over heat and bring to a boil, then boil furiously for one minute. While still hot, pour over tomato mixture. Cool.

This will keep in a refrigerator for several days and may be served as a relish or side dish.

Just before serving, a sliced cucumber may be added.

*NOTE: Be sure and skin the tomatoes!!!