Thai Tomatoes with Ginger and Jalapeno

I'm a big fan of the tomato. Especially the great big red ones I can buy at the Dallas Farmer's Market. A sprinkle of salt and a crack of pepper is all it takes to elevate them to sublime perfection.

But sometimes it can be interesting to supplement their inherent deliciousness with additional ingredients to add some variety to your supper plate.

Here's a way to give them that kick that you get in Thai food from chile peppers and ginger.

Cut 3 or 4 tomatoes into wedges or chunks and combine them with 1 jalapeño pepper (seeded and minced), a couple of tablespoons of grated ginger, and splash each of lemon juice (or rice wine vinegar) and olive (or sesame) oil. Toss together and season to taste with salt and pepper.

How does that sound alongside a nice piece of grilled salmon or snapper?