* 3 vine ripe tomatoes, thinly sliced
* 1 Vidalia, Maui Maui, or spanish onion, thinly sliced
* 1 clove, garlic, minced
* 1/3 C. Balsamic vinegar
* 1/3 C. olive oil
* 1 Tbl. dried basil
* 1 Tbl. dried marjoram
* 1/8 tsp. coriander seeds
* 1/8 tsp. dried mint
* 1 tsp. dried oregano
* 3 Tbl. sugar
* 1 tsp. salt
* 1 tsp. pepper

Thinly slice the tomatoes and onion. Seperate the onion into rings.
Mince the garlic and you are ready to go.
In a small bowl mix vinegar and olive oil. Whisk vigorously. Add spices, salt, pepper and sugar. Continue to whisk vigorously until emulsified. In a glass dish, pour some of vinaigrette in bottom.
Layer a layer of tomatoes and a layer of onion. Sprinkle with salt and pepper, and pour on some vinaigrette. Continue to layer the same way until all onion and tomato are used up.
Sprinkle top with salt and pepper and any unused marinade.
Cover dish with plastic wrap and refrigerate for 1 to 2 hours.
Thanks, Claudia for this great recipe.