Makes four servings and a great use of summer tomatoes!
- 1 1/2 pounds (3 to 4 medium) tomatoes, cut into chunks
- 3/4 teaspoon kosher salt, plus more to taste [if you're sodium restricted don't worry, the salt drips off mostly but don't add more to taste]
- 1 tablespoon soy sauce [go lower sodium]
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons rice wine vinegar
- 1/2 teaspoon sugar
- Place the chopped tomatoes in a colander resting over a plate.
- Sprinkle with the salt.
- Let sit for 15 minutes (there will be around 2 tbsp salty juice you can use elsewhere if you like)
- While the tomatoes are resting, whisk together the soy sauce, toasted sesame oil, rice wine vinegar, and sugar in a serving bowl.
- Lift the strainer away from the plate and gently shake the tomatoes to remove excess liquid.
- Toss the strained tomatoes in the dressing and mix gently with clean hands or a spoon.
- Allow to sit at room temperature for a few hours.
- Wait to add sesame seeds or fresh herbs until just before serving.