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1
To prepare the roasted Roma tomatoes, place tomatoes cut side down in small saute pan.
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2
Add the remaining ingredients and place over medium high heat on the stove.
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3
Simmer for 5 to 6 minutes while basting the tomatoes with the vinegar and oil.
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4
Hold at room temperature until assembling dish.
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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.
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6
Add the grape and pear tomatoes and continue to cook for 2 more minutes.
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7
Remove from the stove and allow to cool for 2 to 3 minutes.
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8
Next, gently remove the skins from the tomatoes, and hold at room temperature until ready to serve.
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9
To prepare gazpacho, combine all ingredients in a large mixing bowl.
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10
Allow to marinate for 1 to 2 hours.
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11
Add marinade to blender and blend until smooth.
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12
Refrigerate until ready to serve.
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13
Assemble 4 cheese sandwiches.
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14
Place a slice of yellow plum tomato on the top slice of bread of each of sandwich.
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15
Using a cookie cutter cut the sandwich into a disk or favorite shape.
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16
Add butter to hot pan, and place one of the sandwiches tomato side down and cook until golden brown.
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17
Press the sandwich with a spatula to allow the tomato slice to inlay into the bread.
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18
Repeat process for all four sandwiches.
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19
To assemble: In chilled individual bowls ladle 4 ounces of green gazpacho.
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20
Place a piece of yellow Roma tomato in the center of the bowl and a balsamic roasted red Roma tomato on top.
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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.
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22
Garnish with fresh herbs such as basil, parsley, or chives.
