Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding 1/4 teaspoon Dijon mustard.
Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.
Core and cut each tomato into 4 wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.
Paula Deen & Friends: Living It Up, Southern Style
Absolutely delicious! My entire (extended) family loves this recipe - I have to make triple batches during our family vacation.