Wash the tomatoes. Slice the beef tomatoes and halve the jewel tomatoes, then arrange on a large flat serving platter.
Thinly slice the shallots and mix with the herbs in a bowl. In a separate bowl whisk the olive oil, vinegar and honey together. Season to taste. Pour the olive oil mix over the shallot and herb mix and stir well. Leave to one side to marinate for 30 minutes.
Pour the dressing over the tomato platter and serve immediately.