Tomato Plaki Salad

• 4 large onions, finely sliced, then cut in half
• 1/2 cup olive oil
• 2 pounds firm tomatoes
• 1/4 cup cooked rice
• 1 tsp sugar
• 1/2 tsp ground allspice
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 cup water
• 2 tbsp chopped parsley

To make Tomato Plaki Salad

1. Saute onions very lightly in olive oil about 5 to 6 minutes.
2. Cut tomatoes in half and place in a shallow saucepan (or skillet) in 1 layer.
3. Spread onions over the tomatoes and rice over the onions.
4. Add the olive oil that is left from the sauteed onions.
5. Sprinkle sugar, ground allspice, and sea salt and black pepper over top of Tomato Plaki Salad.
6. Add the water, cover and cook over medium heat about 5 minutes until tomatoes are tender and rice is hot. Remove from heat.
7. Cool and transfer to a serving dish.
8. Garnish with parsley before serving.

Serving Suggestions for Tomato Plaki Salad

• Serve Tomato Plaki Salad at room temperature as an appetizer or salad as they do in the Near East.
• Or, serve Tomato Plaki Salad warm as a side dish.

Serves 6 to 8.