7 1/2 cups sliced fresh tomatoes
1/2 cup cider vinegar
2 green onions, thinly sliced
1/2 teaspoon salt
20 red onions, sliced
1/4 cup beer
1 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
3 tablespoons white sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons canned lemon juice
2 tablespoons brown sugar
Cut tomatoes into 1/2 cup slices; place in vegetable strainer. Stir vinegar and green onions into tomato slices. If desired, coat with salt. Trim tomatoes and cut into wedges. Refrigerate at least 4 hours before serving.
Heat some olive oil in medium skillet over medium heat. Add green onions, reduce heat to medium, and cook for 2 minutes. Add beer and saute for 5 minutes.
Stir vinegar and orange juice into tomato mixture. Remove from heat; stir in lemon juice and olive oil. Use remaining olive oil to coat.
Transfer tomato mixture into 19 x 13 x 2 1/2 serving dish. Sprinkle with organic breadcrumbs. Cover, and refrigerate overnight.
Stand mixer for 45 seconds in bowl. Beat 2 minutes, or until very light and fluffy. Pour sauce over tomatoes. Cover bowl, and chill 15 minutes, or until thin.
⭐ ⭐ ⭐ ⭐