2 1/4 pounds mixed ripe tomatoes, different shapes and colors Sea salt and freshly ground black pepper A good pinch dried oregano Red wine or balsamic vinegar Extra-virgin olive oil 1 clove garlic, peeled and grated 1 fresh red chile, seeded and chopped
Storage Facts: Tomatoes should never be refrigerated until they:
Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.