1 pound ripe tomatoes from the farmers market (or local)
Kosher salt to taste
Black pepper to taste (optional)
½ cup good olive oil
¼ cup sherry vinegar (or your favorite vinegar)
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
- Core each tomato and discard cores. Slice tomatoes into roughly bite-size pieces and arrange in 1 even layer in shallow baking dish.
- Sprinkle kosher salt from at least 12 inches above tomatoes so it spreads evenly. Be sure not to miss any pieces. Season with freshly cracked black pepper, if using.
- Whisk remaining ingredients briskly to combine. Spoon mixture evenly over tomatoes and let sit at room temperature for at least 2 hours.
- from Chef Rene de Leon of Le Sel in Nashville, Tennessee