Tomato Carpaccio with Soy-Vinegar Syrup
3-4 large, ripe heirloom tomatoes of different sorts if possible, thinly sliced
1 cup balsamic vinegar
1/2 cup naturally brewed soy sauce
1/4 cup brown sugar
Freshly ground black pepper
Domonique's Sea Salt (available at Ming.com)
Lay out tomato slices randomly on 4 plates or 1 platter. In a stainless steel saucepan over medium-high heat, combine vinegar, naturally brewed soy sauce and sugar. Bring to a simmer and reduce by 50%. Test by drawing line of syrup on a cold plate to see if the line will hold. Transfer to a cool, heat-proof container and let cool in fridge. Season tomatoes with sea salt, ground pepper and syrup. Serve.