Blanch tomatoes in boiling water for a minute. Put in cold water. Peel and cut in half. Remove seeds and juice. Put into 9x13 covered Tupperware cake container. Salt and pepper to taste. Add celery salt, minced garlic and a little sugar. Sprinkle chopped parsley, basil, tarragon and onion sliced thin. Add 1/4 cup oil, 1/4 cup tarragon vinegar. Chill. Baste often.

Good and cool for summer with fresh home grown tomatoes.