Yield: 2- 3 pounds
Whisk together oil, vinegar, and spices in a bowl. Set aside.
Core stem spot from larger tomatoes and cut into half inch-thick slices.
(If using small tomatoes like grape or cherry, simply slice them into halves.)
Place tomatoes in a large casserole or roasting pan and cover with enough dressing to coat everything.
(Leftover dressing will keep for 2 weeks in refrigerator. )
Cover pan in plastic wrap and marinate in refrigerator for up to 12 hours.
Serve with cheese, bread, and fresh basil leaves.
More About This Recipe
It's best to select tomatoes that are ripe, but firm. This way the tomatoes will not become overly soft after marinating.