1 1/2 cups tarragon or white wine vinegar
1/2 tsp. salt
1/4 cup finely chopped shallots
2 Tbsp. finely chopped chives
2 Tbsp. fresh lemon juice
1/4 tsp. ground white pepper
2 Tbsp. extra virgin olive oil
6 plum tomatoes, quartered
2 large yellow tomatoes, sliced
16 red cherry tomatoes, halved
16 small yellow pear tomatoes, halved
Combine marinade ingredients (except oil) in large bowl and stir until salt is completely dissolved. Slowly whisk in oil until smooth and well blended.
Add tomatoes to marinade and toss well. Cover and let stand at room temperature 2 to 3 hours.