Place the chopped tomatoes in a large mixing bowl and sprinkle with the sea salt. Toss gently to coat.
Add the chopped chili and Merlot vinegar, then stir until evenly combined.
Cover the bowl and allow the tomatoes to rest for about 2 hours. The salt will naturally draw out their flavorful juices.
Position a fine-mesh sieve over a clean bowl or measuring jug. For an extra-clear consommé, line the sieve with cheesecloth.
Carefully pour the tomato mixture into the sieve and allow the liquid to drain naturally. Do not press firmly on the pulp, as this can make the consommé cloudy.
Reserve the leftover tomato pulp for pasta sauce, soup, salsa, or stew.
Pour the clear tomato consommé into serving bowls.
Garnish with avocado, pickled onions, chopped dill, and a drizzle of olive oil if desired.
Serve chilled for a refreshing appetizer or gently warm over low heat before serving.