Tomatoes with Chili-Coriander Vinaigrette
 This tomato salad is so easy and the perfect accompaniment for your end of summer barbeque.

80ml water
45ml cider vinegar
1 tablespoon red onion, chopped
1 ½ teaspoons fresh coriander, chopped
½ g (pinch) sugar
½ g (pinch) dry mustard
½ g (pinch) paprika
½ g (pinch) salt
½ g (pinch) chili powder
½ g (pinch) garlic granules
2-3 medium tomatoes, cut into ¼ inch-thick slices (approx 250g) or 250g cherry tomatoes, halved

Combine first 10 ingredients in a small saucepan. Bring to a boil; remove from heat. Place tomato slices (or halves) in a single layer in a shallow dish; add vinegar mixture. Cover and marinate in refrigerator 1 hour. Serve with a slotted spoon. Serves 4.