4 lg. ripe beefsteak tomatoes, stems removed, sliced 1/2 inch thick
1 sweet red onion, sliced paper thin
Salt and freshly ground pepper
3-4 garlic cloves, minced
1/4 c. minced parsley
2 tsp. fresh minced basil or 1 tsp. dried
Oil
Red wine vinegar

Place layer of tomato slices in 3 quart rectangular dish. Cover with onion. Sprinkle with salt and pepper, some of the garlic, parsley and basil, a light film of oil and a generous splash of vinegar. Continue layering ingredients until all are used. Refrigerate until well chilled.