1 1/4 LB Tomatoes, assorted in all sizes, cut into wedges if big or in half if small
3 TBSP EVOO
2 TBSP coarsely chopped fresh Oregano
Salt and Pepper, QB
Juice of 1 Lime, about 2 TBSP
1/4 Cup sliced Scallions (2 scallions)
2 1/2 LB Red Potatoes, sliced or chunked
Arrange tomatoes on a serving platter; season with salt and pepper. Drizzle with oil and lime juice; sprinkle with oregano.