3/4 cup cider vinegar <BR>1 1/2 teaspoons sugar <BR>2 teaspoons coarse salt <BR>1 1/2 teaspoons freshly ground black pepper <BR>1/2 cup ketchup <BR>3 tablespoons water <BR>1 1/2 teaspoons Worcestershire sauce <br><br>1 1/2 tablespoons fresh lemon juice <BR>1/2 cup olive oil <BR>4 1/2 tablespoons coriander seeds; coarsely cracked <BR>12 small Red ripe tomatoes, peeled <BR>1 head romaine lettuce; cut crosswise into 1/2-inch strips <BR>1 cup fresh cilantro sprigs
In deep bowl, whisk together vinegar, sugar, salt, pepper, ketchup, water, Worcestershire sauce, lemon juice, olive oil and coriander seeds. Prick each tomato with a fork in 3 or 4 places. Submerge tomatoes in the vinaigrette and marinate overnight in refrigerator. <BR><BR>To serve, layer half the lettuce, cilantro and drained tomatoes in a serving bowl, then repeat layers.<br><br><br><br>