1large cloveor two small cloves garlic, finely minced or crushed
1tablespoonminced fresh parsleyplus additional for garnish
1tablespoonminced fresh basilplus additional for garnish
Freshly ground black pepperto taste
Cut the tomatoes into ½-inch thick slices and arrange in a single layer in a large, shallow dish. Measure the oil, vinegar, onion, garlic, parsley, basil, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine and evenly pour over the tomatoes in the dish. Cover and marinate for 2 to 3 hours on the counter, or 12 to 24 hours in the refrigerator. Bring chilled tomatoes to room temperature before serving. Transfer tomatoes to serving dishes, spoon juices over the tops, and garnish with additional chopped fresh herbs, if desired.
Dried herbs are more potent than fresh, so you only need ⅓ the amount when using dried herbs. You may substitute 1 teaspoon dried parsley and 1 teaspoon dried basil for the fresh herbs in this recipe. Also feel free to switch up the herbs you use.