1 1/2 cups all-purpose flour
1/4 cup sliced green onions
1/4 cup chiffonade of fresh basil
1/4 cup finely grated fresh Parmesan, plus 1/2 cup shredded
1/4 teaspoon salt
5 slices bacon, cooked and crumbled
1/2 cup (1 stick) unsalted butter, cut into 1/4-inch pieces
1/4 cup mayonnaise
2 tablespoons solid vegetable shortening
Tomato Water, recipe follows, optional
3 to 5 tablespoons ice water
Fresh basil sprigs, for garnish
1 large egg white, lightly beaten with 2 teaspoons water
3 large, ripe tomatoes, about 11/2 pounds
Salt and freshly ground black pepper
1/4 cup Roasted Garlic Puree, recipe follows
3 tablespoons fine, dry breadcrumbs
5 heads garlic (about 3/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large heirloom tomato, roughly chopped
Few sprigs fresh parsley
Few sprigs fresh basil
Extra-virgin olive oil
Kosher salt and freshly ground pepper
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