Grilled Green Tomatoes with Red and Yellow Tomato-Basil Salsa

Ingredients

• ½ to 2 teaspoons chopped fresh hot chile such as jalapeño or habanero
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh marjoram or oregano leaves
• 1 ½ tablespoons lime juice
• ¼ cup finely chopped fresh green or purple basil leaves
• ¼ cup extra-virgin olive oil
• 1 ½ pounds ripe tomatoes (red, yellow, golden, green, or a combination; see notes)
• + 4 more ingredients
• • ¼ cup chopped red sweet pepper (such as bell or Gypsy)
  • Salt and freshly ground pepper
  • 6 unripe (green) tomatoes (8 oz. each)
  • 1 red onion, finely chopped

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. 2. Meanwhile, rinse and ...

View full recipe at My Recipes