Recipe courtesy of David Walzog

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

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  • Level: Easy
  • Total: 1 hr 1 min
  • Prep: 25 min
  • Inactive: 1 min
  • Cook: 35 min
  • Yield: 4 servings
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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


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