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1
To make the tomato bowls:.
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2
With a sharp knife, slice the very top(far enough to remove the stem area) and the very bottom off of he tomatoes.
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3
Then slice each in half through the width(as if you were going to make 2 huge slices for burgers :)).
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4
Using a paring knife(a spoon may work also) carefully cut out the center of the tomatoes leaving about 1/4-1/2 inch of meat around the bottom and sides.
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5
Remove the seeds with your fingers, it's ok if you go through the bottom a little.
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6
Chop any of the removed meat, leaving the seeds behind.Set aside.
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7
Mix the tarragon,oil and vinegars in 13x9 pan.
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8
Place the tomato bowls in the mixture and spoon over to coat.
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9
Let marinate for about 15 minutes, spooning the mixture over the tomatoes a few times.
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10
Remove the tomatoes from the marinade, and place on a baking sheet.
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11
Season lightly with salt and pepper.Save the marinade for the dressing.
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12
Roast at 350 for 8 minutes.
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13
They will still be firm, but some of the rawness with have cooked out.
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14
While the tomatoes are cooling make the salad:.
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15
Slice the radishes in rounds then into sticks(juilliene).
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16
Place them in a medium bowl, with the reserved chopped tomatoes.
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17
Roughly chop the walnuts and add to the bowl.
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18
Add the arugula and lightly season with salt and pepper.
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19
Drizzle the leftover marinade over the salad and gently toss.
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20
Place a tomato bowl in the center of plate and fill with the salad, making sure to get a little of everything in each bowl, overflowing a little.
