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
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
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
1 yellow plum tomato, thinly sliced
8 slices white bread
4 slices white cheddar
4 ounces butter
Fresh herbs, as a garnish
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