10 lg. tomatoes, sliced or cut in wedges
1/2 c. vegetable oil
1/4 c. red wine vinegar
1 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/4 tsp. pepper
2 cloves garlic, minced (or equivalent amount of garlic powder)

Place tomatoes in large bowl. In jar with tight lid, place oil and remaining ingredients except tomatoes. Cover. Shake until well blended. Pour over tomatoes and toss gently. Cover and refrigerate at least 2 hours. Makes about 10 servings.