Tomatoes with Oregano and Lime
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.
Recipe information
Yield
serves 4
Ingredients
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
Preparation
Arrange the tomatoes on a serving platter; season with salt and pepper. Drizzle with the oil and lime juice; sprinkle with the oregano.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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