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.
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.
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.
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.
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.
Recipe courtesy of David Walzog