Grilled Green Tomatoes With Red And Yellow Tomato-Basil Salsa

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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

1 1/2 pounds ripe tomatoes (red, yellow, golden, green, or a combination; see notes)

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 jalapeƱo or habanero

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