The most important thing about this recipe is handling the tomatoes. Cut tomatoes into quarters, with one cut along the equator.
Toss with the salt and sugar, and allow to sit for a half hour. Toss on occasion. Drain, reserving liquid.
While tomatoes sit, get remaining ingredients ready. Here, I used fresh oregano, so I had to mince it.
Use a salad spinner to pull more liquid off the tomatoes. Reserve liquid.
Strain reserved juice to remove seeds. Press on seeds to extract all liquid. You want 1/2 cup.
Place the shallot, garlic, oregano, vinegar and reserved 1/2 cup of juice into a pan and simmer till reduced to about 3 tablespoons. Whisk in the oil.
Toss veggies in a salad bowl. I added some Vadalia onions too... Toss with the dressing and you're done.