Tomatoes in All Their Glory
from "Marlene" at KAARS
4 large vine-ripe red or yellow tomatoes
4 medium vine-ripe tomatoes
1 tablespoon sugar
2 medium unripe green tomatoes
2 eggs beaten
1/2 cup white flour
4 cups tender watercress
3 ounces soft goat cheese
32 cherry tomatoes
2 tablespoons flavorless cooking oil
Dressing:
1/2 cup extra virgin olive oil
6 tablespoons balsamic vinegar
2 tablespoons thin soy sauce
1 tablespoon Asian chili sauce
2 tablespoons finely minced ginger
1 small garlic clove, finely minced
1/4 cup chopped cilantro sprigs
Advance Preparations:
Cut each large tomato into 3 thick slices; set aside. Cut each medium vine-ripe tomato into 3 slices. Sprinkle slices on both sides with a little sugar and set aside.
Cut each medium unripe tomato into 3 slices, then dip into beaten egg and lightly coat with flour. Transfer to a wire rack and refrigerate. Prepare watercress and refrigerate. Crumble goat cheese and refrigerate. Set aside cherry tomatoes.
Dressing:
In a small bowl, combine olive oil, vinegar, soy sauce,
chili sauce, ginger, garlic and cilantro;refrigerate. All advance preperation steps may be completed up to 8 hours before you begin final steps.
Final Steps:
Prepare a charcoal fire or heat a gas barbecue to medium or heat an indoor grill pan. When hot, grill the medium vine-ripe tomatoes on both sides until lightly charred, then set aside temporarily.
Place a 12 inch saute pan over medium-high heat. When pan is hot, add cooking oil. When oil gives off just a wisp of smoke, fry breaded tomato slices until golden on both sides, then drain on a wire rack.
Place large tomato slices on dinner plates. Add layers of grilled and breaded tomatoes, separated by sprigs of watercress. Scatter cherry tomatoes around the edges of the large tomatoes. Stir salad dressing and drizzle over tomatoes. Sprinkle on goat cheese. Serve at once
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