6 ripe tomatoes, peeled
2/3 c. salad oil
1/4 c. tarragon vinegar
1/4 c. snipped parsley
1/4 c. sliced green onions
1/2 tsp. dried thyme or marjoram leaves
1 tsp. salt
1/4 tsp. freshly ground pepper
1 clove garlic, minced

Place tomatoes in deep bowl. In jar, combine remaining ingredients; shake well. Pour over tomatoes. Cover and chill at least several hours or overnight, spooning dressing over occasionally. At serving time, drain off dressing. Snip more parsley over tomatoes.