Marinated Heirloom Tomatoes With Tarragon

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1/4 cup finely chopped shallots

1 tablespoon chopped fresh tarragon

2 tablespoons balsamic vinegar

4 teaspoons extravirgin olive oil

2 pounds (about 6 medium) heirloom tomatoes, cut into 1/4-inch-thick slices

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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