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Chop the fresh herbs of your choice, chop parsley, and thinly slice green onion.
In food processor, blender, or Magic Bullet blender, add olive oil, vinegar, green onions, parsley, marjoram or other fresh herb, garlic, salt, and pepper. Buzz several times until well blended.
Wash and dry tomatoes if needed. Cut each tomato in half lengthwise and cut away stem part.
Then cut tomato halves into slices. You can cut each slice again to make bite-sized quarter slices if you like, or leave them in slices.
Layer tomatoes in a bowl with a tight fitting lid, alternating tomato colors if you have different colored tomatoes.
Pour dressing over tomatoes, cover, and let marinate for about 2 hours at room temperature. (You can marinate for a longer time if you need to.)
You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren’t all covered.
Serve and wait for compliments.
I was pleasantly surprised that leftovers were still pretty good when they had been in the fridge overnight, even though I never like to refrigerate fresh tomatoes.