Tomatoes For Two

• 10 grape tomatoes from the pint you roasted in a tablespoon of olive oil, salt and pepper for 10 minutes at 400F.
• 2 tablespoons mayo
• 2 x 1/2 inch slices of a small green tomato
• 2 thick slices of a large beefsteak, big boy or beefmaster tomato
• 4 large cherry tomatoes, halved
• Instant flour for dusting the green tomatoes
• 3/4 cup seasoned bread crumbs
• 1 egg beaten with 2 tablespoons water
• Olive oil to coat the bottom of a medium frying pan
• Sea Salt for seasoning

1. Mash the roasted grape tomatoes and combine them with the mayo. Set aside.
2. Center a slice of beefsteak tomato on each plate.
3. Dust the green tomato slices with a little of the instant flour, then dip in the egg wash and finally into the seasoned crumbs and fry for a minute or two on each side in the oil. Set each slice on the big red tomatoes.
4. Dip the cut side of the cherry tomatoes into the bread crumbs and then fry the crumbed side for about 15 seconds. Arrange, cut side up around each plate.
5. Garnish with the roasted grape tomato mayo. Season with the salt. Get out the forks and knives and enjoy!

grape tomatoes, mayo, tomato, beefsteak, cherry tomatoes, flour, bread crumbs, egg, olive oil, salt

Taken from food52.com/recipes/14007-tomatoes-for-two (may not work)