Using a sharp knife, slice tomatoes to about 1/8-inch thick.

Place a layer of non-overlapping slices in a glass or ceramic dish. Sprinkle with a pinch or two of kosher salt, then about half as much sugar. Place another layer on top, sprinkling with salt and sugar in the same way. Continue layering as needed.

Let stand at least 1 to 2 hours.

Plate approximately eight slices per serving, overlapping like shingles.

Heat olive oil in a small skillet over medium heat. When hot, add pecans and fry until slightly crisp, about 5 minutes.

Spoon pecans over tomatoes along with a spoonful of the olive oil. Serve immediately.