Summer tomatoes

Contributed by Preston Maring, MD

Summer tomatoes

It's best to eat tomatoes when they are in peak season. 

This recipe will free you from the tyranny of balsamic vinegar. Other types of vinegar can complement tomatoes as well. 

This went well with toasted spaghetti and clam sauce. 


  • 2 pounds any tomatoes, except sauce tomatoes 
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons malt vinegar 
  • 3/4 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Sliced green onion for garnish


  1. Slice the tomatoes into thick slices and arrange them on a serving plate. 
  2. Whisk the other ingredients in a bowl and then dress the tomatoes. 
  3. Garnish with green onion.