INGREDIENTS

INSTRUCTIONS

Blanch all tomatoes in salted water for 30 seconds and dunk in ice
water, then remove skin off of tomatoes. Remove interior juice and
seeds from tomatoes and pour through a strainer into a bowl. To make
the vinaigrette mix fresh tomato juice, red wine vinegar, olive oil
and seasonings then set aside.  In a pot of salted boiling water,
submerge parsley and remove; place  in a blender, add seasonings and
olive oil, blend for 5 to 7 minutes  and strain for 30 minutes through
a chinois. Slice outside of tomato  off making four slices and divide
the rest of the tomato interior  into four parts.  Form the tomato into
a three inch ring, first with the interior of the  tomato then the
exterior of the tomato so it resembles the original  tomato and place
it into an oversized bowl. Pour the vinaigrette  equally into six bowls
and garnish the tops of the tomatoes with  thinly sliced onions and
chervil. Garnish the tomato dish with  radishes, chervil, herbed oil,
and Roquefort cheese.  Converted by MC_Buster.  Per serving: 960
Calories (kcal); 81g Total Fat; (75% calories from  fat); 39g Protein;
21g Carbohydrate; 153mg Cholesterol; 3103mg Sodium  Food Exchanges: 0
Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0  Fruit;  Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0009  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”

Nutrition (calculated from recipe ingredients)
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Calories: 810
Calories From Fat: 770
Total Fat: 86.9g
Cholesterol: 52.7mg
Sodium: 1770.7mg
Potassium: 149.7mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 5.9g
Protein: 2.3g