Heirloom Tomatoes with Szechuan Peppercorn Vinaigrette

1 teaspoon whole Szechuan peppercorns

1/2 cup vegetable oil

2 cloves garlic, minced

1 teaspoon minced ginger

2 tablespoons unseasoned rice wine vinegar

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

1 teaspoon sugar

3 heirloom tomatoes, thinly sliced

Chopped cilantro, for garnish

In a small dry skillet over medium heat, toast the Szechuan peppercorns until fragrant, about 3 minutes. Grind them using a mortar and pestle or a spice grinder. The texture should be like sawdust. In a small saucepan, heat the vegetable oil until it just starts to smoke. 

Meanwhile, combine the ground peppercorns, garlic and ginger in a heatproof bowl. Carefully pour the hot oil over the mixture. Let cool 10 minutes. Whisk in vinegar, soy sauce, sesame oil and sugar. Lay tomatoes out on a large plate. Drizzle dressing over, then garnish with cilantro. Serve immediately.