Summer Salad #3: Herb Marinated Tomatoes

It's probably a little early for this recipe, as the really good tomatoes haven't arrived yet, but I was hungry and the store had tomatoes on sale. The recipe is simplicity itself, requiring nothing more than a sharp knife and time. It's better at room temperature, so if you can leave it out, that would be even better.

Herb-Marinated Tomatoes
4 large tomatoes
2 Tablespoons:
     -  Oregano
     -  Parsley
     -  Chives
     -  Thyme
1 Tablespoon minced garlic
1/4 cup olive oil
1 teaspoon salt
Parmesan, for garnish (optional)

1. Chop all the herbs and mince the garlic.
2. Combine in a bowl with the olive oil and salt. Taste for salt and adjust as needed.

It does look a little like grass clippings, but bear with me. 

3. Slice the tomatoes about a 1/4 inch thick and place in a shallow, non-reactive, bowl or pan.
4. Spoon the herb and oil mixture over the tomatoes. Cover and leave for at least an hour.
5. Garnish with Parmesan (if you like) and eat!