Ingredients

Instructions

  1. Brush tomato and onion slices with oil and grill over medium-low heat turning once or twice, until lightly charred and soft.
  2. Cover bottom of shallow dish with grilled tomato slices in overlapping rows.
  3. Separate grilled onion slices into rings and scatter over tomatoes.
  4. In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved.
  5. Let cool.
  6. Stir again and pour over grilled tomatoes and onions.
  7. Cover and let stand 2 hours at room temperature, or up to 8 hours in refrigerator.