6 med. tomatoes
1 lg. clove garlic, minced
1/2 tsp. whole basil, crushed
1/4 tsp. whole oregano
1/4 tsp. rosemary
1/4 tsp. thyme, crushed
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. red wine vinegar
2 tbsp. olive or salad oil
Parsley for garnish (optional)

Peel tomatoes and slice (not too thinly or they might fall apart). Blend the marinade thoroughly and pour over the tomatoes. Cover and refrigerate for at least 4 hours or overnight. Turn tomatoes over at least once.

For serving, lift out slices and serve over lettuce leaves, if desired. Drizzle marinade over tomatoes and garnish with fresh or dry crumbled parsley (optional). A Summer Favorite.