Marinated Tomatoes and Onions

Juicy, ripe tomatoes are a symbol of summer in the South, and this recipe from BBQ pitmaster Rodney Scott makes them the star of a simply dressed salad of tomatoes, onions and basil. Use whatever kind of tomatoes you have available to you, but try to find ones that are at their peak of ripeness for the best flavor. Rodney kindly shared this recipe with us from his cookbook “Rodney Scott’s World of BBQ” (Clarkson Potter).

Rodney’s Vinaigrette

1/2 cup Rodney’s Sauce

2 teaspoons Dijon mustard

3/4 cup extra-virgin olive oil

1 teaspoon Diamond Crystal kosher salt

Tomatoes and Onions

3 medium tomatoes, about 1 pound

1/2 medium sweet onion, such as Vidalia or Walla Walla, cut into 1/4-inch wide strips

1 teaspoon Diamond Crystal kosher salt

1/3 cup Rodney’s Vinaigrette

1/4 cup loosely packed basil leaves, torn into medium-sized pieces

2 teaspoons Rodney’s Rib Rub

For the vinaigrette:

In a small bowl, whisk together Rodney’s sauce and the mustard. While whisking, slowly drizzle in the olive oil to create a creamy emulsion. Add the salt and whisk until it is thoroughly incorporated. Use immediately or store in a screw-top jar in the refrigerator for up to 1 month. Shake vigorously before use.

For the tomatoes:

Wash and core the tomatoes. Cut them however you wish – into slices, wedges, or chunks – and place them in a medium bowl.

Add the onion, salt, and vinaigrette and gently toss until the tomatoes are coated evenly. Set the mixture aside to macerate at room temperature for about 10 minutes. This will help to soften the onions slightly; it will help draw out the natural juices in the tomatoes and it will allow the flavors to marry.

Right before serving, add the basil and the rib rub. Toss together and serve.