Braised and Roasted Roma Tomatoes with Green Zebra Gazpacho and Grilled Sharp Cheddar

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Balsamic Roasted Roma Tomatoes:

2 red Roma tomatoes, cut lengthwise

4 ounces balsamic vinegar

4 ounces extra-virgin olive oil

3 garlic cloves, peeled and cracked

2 sprigs fresh basil

2 sprigs fresh rosemary

Salt and pepper

Olive Oil Poached Tomatoes:

2 yellow Roma tomatoes

4 red grape tomatoes

4 yellow pear tomatoes

2 ounces extra-virgin olive oil

2 ounces balsamic vinegar

2 ounces water

2 ounces lemon juice

Green Zebra Gazpacho:

4 green zebra tomatoes, cored and cut into quarters

1/2 white onion, roughly chopped

3 whole scallions

2 cloves garlic, roughly chopped

1 serrano chile

1/2 cup cilantro leaves

1/4 cup parsley

2 limes, juiced

2 tablespoons kosher salt

1 teaspoon ground coriander

6 ounces water

Grilled Cheese:

1 yellow plum tomato, thinly sliced

8 slices white bread

4 slices white cheddar

4 ounces butter

Fresh herbs, as a garnish