Tomatoes picked off the vine in the last days of summer often need nothing more than a sprinkle of salt. For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer tomatoes, chef Chris Fischer dresses them with olive oil and vinegar, creating a vinaigrette seemingly out of nothing. The vinegar helps sweat out the tomato juice, which is then thickened by the oil. Use any color of heirloom or beefsteak tomatoes you like to create a beautiful presentation. To get a behind-the-scenes look at the recipe, get the story here.