3 lg. ripe tomatoes, cut into 1/2 inch thick slices
1/3 c. olive oil
1/4 c. red wine vinegar
1/4 c. finely chopped onion
2 tbsp. drained capers
2 tbsp. minced fresh parsley
1 lg. garlic clove, minced
1 tsp. salt
1 tsp. dried basil, crumbled
1/4 tsp. ground pepper

Arrange tomatoes in single layer in shallow dish. Combine oil and next 8 ingredients in medium bowl, stirring to blend well. Spoon dressing over tomatoes. Cover and marinate in refrigerator 1/2 to 3 hours. Divide tomato slices among 4 plates. Spoon dressing over. Garnish with fresh parsley, if desired and serve.