3 heirloom, beefsteak, or other favorite tomatoes medium to large
4 cloves garlic
1 cup olive oil extra virgin
½ cup + 4 teaspoons red wine vinegar (or your favorite local vinegar) 
½ teaspoon dried oregano
kosher salt to taste
black pepper to taste

Create the vinaigrette. Mince the garlic, add it to a small bowl, then add the vinegar, olive oil, salt, pepper, and oregano. Whisk together the marinade ingredients until they are emulsified.
Slice the tomatoes and layer them in the ceramic pie plate, or glass or ceramic baking dish.
Pour the marinade over the tomatoes. Cover with a lid, plastic wrap, or a wax food wrap, and move them to the fridge.
Marinate for 2 to 24 hours, then serve.

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Original recipe from Two Cloves Kitchen.