Marinated Tomatoes

 

8 Roma tomatoes, cored and cut into wedges

3 tablespoons chopped fresh flat leaf parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh thyme

2 cloves garlic, chopped

¾ cup extra virgin olive oil

¼ cup balsamic vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Field greens, optional

 

Core and cut the tomatoes into wedges, set aside in a bowl. Chop the herbs and garlic and add them to the tomatoes.

 

In another bowl add the extra virgin olive oil, balsamic vinegar and salt and pepper and mix until every thing is emulsified.

 

Pour the dressing over the tomatoes and toss well. Refrigerate for several hours or over night. Remove them from the refrigerator about an hour before serving to take the chill off. They may be served alone or you may pour them over a bed of field greens.  Serves 8