Braised And Roasted Roma Tomatoes With Green Zebra Gazpacho And Grilled Sharp Cheddar
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
52
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
60 g
Balsamic Vinegar2 sprigs
Basil (fresh)2 sprigs
Rosemary (fresh)1
Salt170 g
Water60 g
Lemon Juice2 cloves
Garlic (roughly chopped)1 cup
Cilantro Leaves1 cup
Parsley2 tbsps
Kosher Salt1 tsp
Ground Coriander110 g
ButterDirections:
1
To prepare the roasted Roma tomatoes, place tomatoes cut side down in small saute pan
2
Add the remaining ingredients and place over medium high heat on the stove
3
Simmer for 5 to 6 minutes while basting the tomatoes with the vinegar and oil
4
Hold at room temperature until assembling dish
5
Prepare the yellow Roma tomatoes in a small pan and, add the extra-virgin olive oil, balsamic vinegar, water, lemon juice, and allow to simmer over medium heat for a few minutes
6
Add the grape and pear tomatoes and continue to cook for 2 more minutes
7
Remove from the stove and allow to cool for 2 to 3 minutes
8
Next, gently remove the skins from the tomatoes, and hold at room temperature until ready to serve
9
To prepare gazpacho, combine all ingredients in a large mixing bowl
10
Allow to marinate for 1 to 2 hours
11
Add marinade to blender and blend until smooth
12
Refrigerate until ready to serve
13
Assemble 4 cheese sandwiches
14
Place a slice of yellow plum tomato on the top slice of bread of each of sandwich
15
Using a cookie cutter cut the sandwich into a disk or favorite shape
16
Add butter to hot pan, and place one of the sandwiches tomato side down and cook until golden brown
17
Press the sandwich with a spatula to allow the tomato slice to inlay into the bread
18
Repeat process for all four sandwiches
19
To assemble: In chilled individual bowls ladle 4 ounces of green gazpacho
20
Place a piece of yellow Roma tomato in the center of the bowl and a balsamic roasted red Roma tomato on top
21
Place 2 small yellow and red tomatoes in the gazpacho and put the grilled cheese on top of the Roma tomatoes in the center of the bowl
22
Garnish with fresh herbs such as basil, parsley, or chives