GRILLED GREEN TOMATOES

FOR THE GREEN TOMATOES:
6 unripe (green) tomatoes (8 oz. each)
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh marjoram or oregano leaves
Salt and freshly ground pepper
FOR THE RIPE TOMATO SALSA:
1 1/2 pounds ripe tomatoes (red, yellow, golden, green, or a combination)
1 red onion, finely chopped
1/4 cup chopped red sweet pepper (such as bell or Gypsy)
1/4 cup finely chopped fresh green or purple basil leaves
1 1/2 tablespoons lime juice
1/2 to 2 teaspoons chopped fresh hot chile such as jalapeņo or habanero

TO PREPARE THE GREEN TOMATOES:
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.

TO MAKE THE RIPE TOMATO SALSA:
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.

TO GRILL THE GREEN TOMATOES:
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.

TO SERVE:
Arrange on a platter and spoon the ripe-tomato salsa over the top.