• 3 medium to large tomatoes (heirloom, beefsteak, what looks good—mixing and matching varieties is perfect)
• 4 cloves garlic
• 1/2 cup plus 4 tsp. red wine vinegar
• 1 cup olive oil
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 Tbsp. fresh oregano (or your favorite fresh herbs. Use a 1/2 tsp if using dried herbs, add more to taste!) 

1. Make marinade: Mince garlic then add it to a small bowl. Pour in vinegar and olive oil. Add salt, pepper, and oregano. Whisk together ingredients until they thicken.
2. Slice tomatoes. Layer them in a ceramic pie plate, or glass or ceramic baking dish.
3. Pour marinade over tomatoes. Cover and refrigerate.
4. Marinate for 2 to 24 hours, then serve.
5. Eat as a side dish. Or add marinated tomatoes to pasta or sandwiches.
6. Storage: store in an airtight container in the fridge for 3-4 days, best eaten fresh, not frozen or heated.

Recipe inspired and photo by twocloveskitchen.com.