Sliced Tomatoes with Tarragon and Balsamic Vinegar by Jeanne Young

1-2 hours before serving:

Slice two large tomatoes into ¼ to 3/8 inch slices

Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar

Salt to taste.

Gently turn the tomatoes over to coat them.

After marinating, arrange on a plate or on top of lettuce or other greens to serve