Sauté some shallots until soft and golden. Remove from pan, cut into large rings, thirds usually works for me. Cut tomato in half and remove juice and seeds with your finger then cut into wedges. Put in bowl with shallots. Drizzle a good amount of balsamic, olive oil, and fresh oregano and let set on counter for about 30 minutes. A little salt and pepper and it's done.
This is good to take to the beach or a picnic as it needs no refrigeration.
Back when I had sunlight and could grow herbs I would make a vinaigrette out of just about every herb I had (except mint, chocolate mint, etc.) and dress tomatoes topped with bleu cheese or tomatoes topped with feta.
It's been mentioned but tomato pie!!!!!!!! It's good enough to repeat!
"Count yourself...you ain't so many" - quote from Buck's Daddy