Sungold Tomatoes in Roasted Tomato Vinaigrette

½ cup white balsamic vinegar

½ cup sugar

1 (12-inch-by-6-inch) piece kombu, about 2 1⁄2 oz.

3 lbs beefsteak tomatoes

1 tsp lime zest

¼ cup lime juice

¼ cup toasted white sesame seeds

1 tbsp Yondu sauce

1 ½ tbsp kosher salt

2 cups cherry or Sungold tomatoes

Maldon salt

olive oil

12 coriander flowers for garnish, optional

In a medium pot over medium heat, combine 3⁄4 cup water, white balsamic vinegar, sugar, and kombu (breaking into pieces if necessary to fit in pot) and cook, stirring occasionally, until dissolved, about 3 minutes.

Cut beefsteak tomatoes into quarters and char on a grill in small batches. Do not overcrowd or the tomatoes will steam and not char properly.

Place charred tomatoes in a large bowl, pour hot balsamic liquid over them, and mix in lime zest, lime juice, sesame seeds, Yondu sauce, and salt. Allow mixture to cool and place in a container overnight to steep.

The next day, strain through a cheesecloth or chinois into a large bowl. Use dressing immediately or freeze for up to one month.

To serve: Place Sungold tomatoes in a bowl and season with Maldon salt. Dress with 1 cup of the roasted tomato vinaigrette and drizzle with olive oil. Garnish with coriander flowers.

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Sungold Tomatoes in Roasted Tomato Vinaigrette