These are better the second day. More tomatoes may be added to the left-over marinade.
3 to 6 tomatoes, sliced
1/3 cup white wine vinegar
1/3 cup finely chopped onion
1 tablespoon chopped fresh cilantro leaves
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh chives
½ teaspoon dried marjoram
½ teaspoon dried tarragon
½ teaspoon salt
¼ teaspoon pepper
1/3 cup extra-virgin olive oil
Arrange tomato slices in a shallow glass dish. In a small bowl, whisk remaining ingredients together; pour over tomatoes. Cover and marinate in refrigerator for a least 5 hours. Serves 8 to 10.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at email@example.com.