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Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside.
In a 10- to 12-inch non-stick saute pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden brown on both sides.
Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.
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Eggplant Rollatini
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