3 fresh lg. tomatoes
1/3 c. olive oil
1/4 c. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
2 tbsp. parsley
1 1/2 tsp. basil leaves
1 tbsp. onion, finely chopped

Slice tomatoes 1/2 inch thick. Place in single layer in shallow serving dish. In small jar mix oil, vinegar, salt, pepper and garlic and pour over tomatoes. Sprinkle with parsley, basil, and onion. Cover and refrigerate 3 hours. Serves 4.