1 lb. fresh tomatoes (about 2 large)
3 tbsp. red wine vinegar
1 tbsp. Dijon style mustard
2 tbsp. water
3/4 tsp. salt, optional
1/2 c. chopped onion
3 tbsp. capers

Use tomatoes held at room temperature until fully ripe. Dice tomatoes, set aside. In a small bowl combine vinegar, mustard, water and salt (optional). Add onions, capers and reserved diced tomatoes; mix well. Cover and refrigerate. Serve with chicken, fish or meat, etc. Yield: about 2 1/4 cups, serving: 1/4 cup.