They are best prepared as simply as possible. Slice, drizzle with olive oil, and sprinkle with salt and pepper.
The yellow tomato was bright and tangy, while the brownish-greenish-reddish one tasted...like tomato heaven. Seriously, it was probably my favorite tomato I have ever tasted, even though it was pretty ugly on the outside.
I served them alongside some wedges of warmed fresh pita bread and a garlicky, basil-infused dip I got at a Mediterranean food stall at the market.
With a glass of freshly brewed iced tea to wash it all down, this was an incredibly refreshing, satisfying meal.