Grandma's solution to overpriced, out-of-season tomatoes is still a good one: use high-quality canned whole tomatoes. You will need about 10 of them for this Tomato Salad. Rinse and drain them, then slice and drain again.
6 medium tomatoes, quartered
1 medium onion, sliced
1 medium green bell pepper, cut into strips
1 large cucumber, sliced
3/4 cup cider vinegar
1/4 cup water
1 Tbsp plus 2 tsp sugar
1 1/2 tsp celery salt
1 1/2 tsp mustard seeds
1/4 tsp salt
1/2 tsp cayenne pepper
1/8 tsp black pepper
Combine tomatoes, onion, green pepper and cucumber in a large bowl; mix well.
Combine vinegar, water, sugar, celery salt, mustard seeds, salt, cayenne and black pepper in a small saucepan.
Bring vinegar mixture to a boil over high heat. Cook for 1 minute, stirring constantly.
Pour hot vinegar mixture over vegetables. Cover; chill until ready to serve.
Tomato Salad tip: The quickest, neatest way to serve this salad is with a slotted spoon. The left over juice can be combined with mayonnaise and sour cream for a flavorful homemade salad dressing.