6-8 tomatoes, cut into wedges or 1/2-inch slices (may peel first, if desired)
1 c. canola or safflower oil
1/2 c. regular or red-wine vinegar
1/4 c. chopped, fresh parsley
1/4 c. sliced scallions, including tops
1 clove garlic, minced
1/2 tsp. fresh thyme leaves
1/2 tsp. fresh marjoram leaves
1/2 tsp. fresh basil leaves
1 tsp. salt
1/4 tsp. freshly ground pepper

If you do not have fresh herbs, use one-half the given amount of dried herbs.

Place tomatoes in a serving dish or casserole dish large enough to hold tomatoes and marinade. Combine remaining ingredients and pour over tomatoes. Chill several hours, occasionally spooning marinade over tomatoes. Makes 8 servings. (Left over marinade may be used for salad dressing.)