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.

Jesse Z. Cool
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Credit: Lisa Romerein

Recipe Summary test

Makes about 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.


Flea St. Cafe, Menlo Park, CA

Nutrition Facts

161 calories; calories from fat 56%; protein 3.3g; fat 10g; saturated fat 1.5g; carbohydrates 18g; fiber 4.6g; sodium 31mg.