1/2 cup coarsely grated black radish (may substitute daikon radish)
5 tablespoons red-wine vinegar, divided
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped flat-leaf parsley
3 ounces store-bought or freshly squeezed tomato juice
3 ounces vegetable broth (may substitute water)
1 shallot, minced
1 medium clove garlic, minced
1 tablespoon chopped marjoram leaves
1 teaspoon chopped thyme leaves
Salt and freshly ground black pepper, to taste
Paprika Oil (recipe follows)
6 pounds heirloom tomatoes, such as Radiator Charlie's, Brandywine, Cherokee Purple or Lemon Plum

Combine the grated radish with 1 tablespoon of the vinegar, the oil and parsley in a small bowl; marinate for 15 minutes.

Combine the remaining 4 tablespoons of vinegar, the tomato juice, vegetable broth, shallot, garlic and herbs in a medium mixing bowl; season with the salt and pepper, to taste. Whisk to combine; slowly drizzle in 1/2 cup of the Paprika Oil as you continue to whisk. Taste and adjust seasoning as necessary.

Cut the tomatoes into wedges or slices, according to their shapes. Divide tomatoes among individual plates, arranging them neatly, if desired. Spoon some vinaigrette over tomatoes, and season with salt and pepper to taste. Top each portion with some marinated black radish. Serve immediately.

Makes 6 servings.

PAPRIKA OIL: In an airtight container, combine 2 tablespoons Hungarian hot paprika and 1 to 2 teaspoons warm water as needed to make a paste. Add 6 ounces grapeseed oil; seal container, then shake to combine. Let rest overnight, then strain. You may have more paprika oil than is called for here; transfer to an airtight container and refrigerate for up to 2 months. This oil is good mixed with parsley and used on grilled or roasted fish or chicken. It's also good in a dressing containing red-wine vinegar.

— Recipe from Bill Telepan, chef-owner of Telepan restaurant in New York, based on his grandmother's recipe.