Don't bother making this unless you have the most delicious, perfectly ripe and juicy tomatoes, as the dish depends almost exclusively on this one ingredient. Make it with pasta that will catch the delicious juices. Orecchiette seems to do it the best, but farfalle, fusilli, and penne work well, too.
Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp, use 8-inch wooden skewers, which you'll find in many supermarkets and kitchenware stores.
Plum tomato wedges join a baby arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers. Choose tomatoes with deep-red coloring -- they have more lycopene than pale ones. Higher levels are also found in vine-ripened, garden-fresh tomatoes, compared with those that have been picked prematurely or are greenhouse-grown.
Mint, basil, and parsley give this dish's chimichurri sauce a bit of piquancy, while the roasted tomatoes make it juicy.