Serves 4

from Gabrielle Hamilton

You'll need : 

Procedures: 

1. Slice tomatoes into thin rounds - 1/4" or so. 
2. In a ceramic or glass dish, lay out one layer of slices and season with a light sprinkling of salt and the tiniest pinch of sugar to quick-cure them. Build another layer on top and repeat the salting until you have stacked all of your tomatoes. 
3. “Cure” tomatoes for one hour. They will weep, so make sure your vessel has a rim to collect the "tears." 
4. Place the nuts in a small saucepan with the olive oil. Heat the olive oil gently until it simmers and the nuts are lightly toasted. Turn off the heat and cool.

 To Serve:

1. Arrange a neat, shingled circle or lines of tomato slices in a shallow platter with a rim, leaving ½-inch of plate perimeter around the edge. Save the tomato juice for a martini!
2. Scatter the nuts on the tomatoes, and then spoon the olive oil they were fried in over the tomatoes. 
3. Very sparingly, splash some drops of orange blossom water over the tomatoes. You want to smell it and taste it, but in a fleeting way.