Guatemalan Marinated Tomatoes

Ingredients

• ¾ cup cider vinegar
• 1½ teaspoons sugar
• 2 teaspoons coarse salt
• 1½ teaspoons freshly ground black pepper
• ½ cup ketchup
• 3 tablespoons water
• 1½ teaspoons Worcestershire sauce
• 1½ tablespoons fresh lemon juice
• ½ cup olive oil
• 4½ tablespoons coriander seeds; coarsely cracked
• 12 small red ripe tomatoes, peeled
• 1 head romaine lettuce; cut crosswise into ½-inch strips
• 1 cup fresh cilantro sprigs

Procedures

1. In deep bowl, whisk together vinegar, sugar, salt, pepper, ketchup, water, worcestershire sauce, lemon juice, olive oil and coriander seeds.
2. Prick each tomato with a fork in 3 or 4 places.
3. Submerge tomatoes in the vinaigrette and marinate overnight in refrigerator.
4. To serve, layer half the lettuce, cilantro and drained tomatoes in a serving bowl, then repeat layers.