Tomatoes with oregano and lime
Instructions:
- This recipe calls for lime juice—rather than
lemon juice or vinegar—to brighten the sweet flavor
of summer tomatoes. We used heirloom varieties
for their exceptional taste and vivid colors,
but you can use any kind or size—from the farmers’
market or your own backyard—as long as
they are ripe.
- 1 1/4 pounds assorted ripe tomatoes in all sizes, cut into wedges if large or halved if small
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons coarsely chopped fresh oregano
- Arrange the tomatoes on a serving platter; season with salt and pepper. Drizzle with the oil and lime juice; sprinkle with the oregano.