In large bowl, toss meat with 1/4 cup EVOO, vinegar, garlic, rosemary, 11/2 tsp. salt and 3/4 tsp. pepper. Cover; refrigerate for at least 4 hours or up to 1 day. Place potatoes in large saucepan; fill with water to cover by 1 inch. Bring to boil, lower heat and simmer until fork-tender, 20 to 25 minutes. Drain, let cool and toss with remaining 1 tbsp EVOO. Preheat grill to medium-high. Thread 3 cubes of meat, 2 potatoes and 1 tomato on each of eight 8-inch skewers. Grill, turning once, to desired doneness, about 5 minutes for medium-rare.