Caprese Salad Tomatoes (Italian Marinated Tomatoes)

SERVES 4 -6
5 roma tomatoes (washed and sliced thin or thick to your preference)
1-2 garlic cloves, minced (use fresh!)
1/4 cup extra virgin olive oil (or a little less)
1 teaspoon salt
1 teaspoon dried basil or oregano (not both!)
1 lemon, juice of

Mix all ingredients together and set on counter stirring occasionally.
The salt will bring out the juice of the tomatoes.
Taste and add more seasonings to your personal taste.
You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
USES: Serve with almost any meal as a side.
On top of a green salad (no dressing necessary!).
Use as a topping for bruschetta--just chop tomatoes instead of slicing.
Use for caprese salad--add sliced buffalo mozzarella and you're done.
have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.