Lisa Romerein
Yield
Makes about 6 servings

Prep and Cook Time: about 50 minutes. Notes: The riper and sweeter the tomatoes, the better the salsa will be. You can make the salsa up to 4 hours ahead; cover and chill, unless you'll be using it within an hour.

How to Make It

Step 1

Rinse unripe tomatoes. Cut crosswise into 1/2-inch-thick rounds, discarding stem ends and bottoms. In a large bowl, gently mix tomato slices, olive oil, half the garlic, and the marjoram. Add salt and pepper to taste. Cover and chill at least 30 minutes or up to 1 day.

Step 2

Meanwhile, rinse and core the ripe tomatoes; cut in half crosswise. Squeeze tomato halves slightly to remove seeds. Chop tomatoes and put in a bowl. Add the remaining garlic and the onion, red pepper, basil, lime juice, and chile. Add salt and pepper to taste.

Step 3

Lift unripe tomatoes from marinade and lay on an oiled grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover gas grill. Cook, turning once, until tomatoes are nicely browned, 6 to 10 minutes total. Arrange on a platter and spoon the ripe-tomato salsa over the top.

Step 4

Note: Nutritional analysis is per serving.

Flea St. Cafe, Menlo Park, CA

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