Instructions: When tomatoes are at their peak, slice them and arrange on a platter. Make a dressing from one part fruit or white-wine vinegar and three parts good olive oil. Stir in the Adobo de Achiote a bit at a time until everything is beautifully oarange and the achiote is necely detectable; you may need to season the dressing with more salt. Drizzle over the tometoes, then sprinkle with thinly sliced green onions or sliced green-tops-on-white onion. Strew with chopped herbs (anything from cilantro to chervil will be welcom), and youre ready to serve

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