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Amish Harvest Tomatoes

(16 Votes)
Updated June 14, 2018
Amish Harvest Tomatoes
4 Hr

This easy Amish recipe is a farm favorite, made from ruby red tomatoes bathed in a tangy homemade marinade. Take advantage of your homegrown tomatoes, or the ruby red beauties at the Amish market, and team this healthy salad with any of your favorite main dishes. These Amish Harvest Tomatoes are sure to be a family-style hit. 

What You'll Need

  • 3 large tomatoes, cored and cut into 1-inch chunks
  • 1 large onion, cut into thin half-moon slices
  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/3 cup sugar
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. In a large bowl, combine tomatoes and onion; set aside. 
  2. In a small bowl, whisk together oil, vinegar, sugar, Italian seasoning, salt, and pepper until sugar is dissolved. Pour over tomato mixture; mix well. 
  3. Serve or cover and chill until ready to serve.

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Ratings & Comments

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No onions please! Just tomatoes, cucumbers and bottled Italian dressing! Yummy!

Added sweet colorful peppers to it. Yummy

very tasty, cool and refreshing. we use some kind tomato salad all summer/ as long as fresh tomatoes are available.

Growing up, my parents made this all summer long. They also added pealed, thinly sliced cucumbers. to make it easier, they used an Italian salad dressing in a bottle. Thanks for the memories!

great salad bwe add thin sliced cucumber to salad

I have made this recipe many times. It is very tasty not to mention a great way to use up extra tomatoes! This is a keeper in my families lunches or dinners!

The tomatoes in the picture look skinned, the directions do not state 'skin tomatoes'. Are they skin off?

They are not skinned.

Sounds tasty, but Amish refrigerators...? ;-p

yes, gas powered

I have made this many times. I did not know it was a recipe. Funny.

This was so good and very tasty. Tonight was the third time we had this for dinner!

This was very good!!!!! Will make again and again!

Having Mennonite relatives, I have eaten this dish many times, but I can not remember ever having it in the winter. I suppose you could try a jar or so and see what happens. Good luck to you.

Could this recipe be canned, without having to cook it? By that I mean just sealed in a water bath. Wouldn't the vinegar & salt act as preservatives?

When it comes to canning, I never take chances, especially with uncooked onions in the mix. Canning would remove the fresh quality of this dish, though. Tastes better refrigerated.


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