Tomatoes...

I just finished The Bucolic Plague last night

after reading most of it on the flight home from

NYC. What a hilarious and inspirational read!

Check it out and discover why I am a little

obsessed with tomatoes today.

Summer Tomatoes recipe via Gourmet.com

Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.

3 tablespoons extra–virgin olive oil
2 tablespoons malt vinegar
3/4 teaspoon packed light brown sugar
1/2 teaspoon salt (preferably flaky sea salt or fleur de sel) 1/2 teaspoon black pepper
2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
1 scallion, thinly sliced diagonally

Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl. Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion. Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.

Cooks’ note: Tomatoes can be sliced and dressed, without scallion, 6 hours ahead and chilled, covered with plastic wrap. Sprinkle scallion over tomatoes just before serving.