5 large (about 2 1/2 pounds) fully ripened fresh Florida tomatoes
2 tablespoons butter
1/2 cup coarsely chopped andouille sausage
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
1/3 cup coarsely chopped celery
2 teaspoons finely chopped garlic
3 tablespoons all-purpose flour
3 cups chicken stock
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne), optional
1/4 teaspoon ground white pepper
1 cup cooked converted white rice
1/4 cup heavy cream
Croutons and rosemary sprigs for garnish, optional

Set grill or broiler rack about 4 inches from heat source; preheat grill or broiler. Core tomatoes place on grill or in roasting pan under the broiler. Cook, turning once, until skin blackens, 30 to 40 minutes.

In medium saucepan, melt the butter; add sausage, onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables just begin to brown, about 5 minutes; reduce heat to low. Sprinkle flour over the vegetables; cook and stir until flour begins to brown, 3 to 5 minutes.

In a blender or food processor, coarsely chop grilled tomatoes; add to vegetables in saucepan. Stir in the stock, tomato paste, sugar, rosemary, salt, red pepper and white pepper. Simmer 15 minutes; partially covered.

Add rice and cream; cook just until hot. Spoon into soup plates dividing equally. Garnish with croutons and rosemary sprigs, if desired.

YIELD: 6 portions (about 10 cups)

GRAND PRIZE WINNER
2009 Florida Tomato Student Chef Recipe Contest
Recipe by: David Colombe
Supervising Instructor: Mike Barillaro
Okanagan Kelowna Campus,
Vernon, British Columbia, Canada

From centers of tomatoes, cut eight 1/2-inch thick slices and four 1/4-inch thick slices. Coarsely chop remaining tomatoes; puree in blender with salt and 1/8 teaspoon of the pepper.

On small plate, spread out flour. In a small bowl, beat egg. In a second bowl, combine panko and Parmigiano-Reggiano. Dip both sides 1/2-inch thick tomato slices first in flour, then egg and then panko mixture; set aside.

In large skillet over medium heat, heat 2 tablespoons of the oil. Add breaded tomatoes; cook until golden on one side, about 2 minutes. Add remaining 2 tablespoons oil, turn tomatoes and cook until browned on the other side, about 2 minutes. Remove tomatoes to paper towels to drain.

Preheat broiler. On a rimmed baking sheet place 4 fried tomato slices. Top each with a piece of mozzarella, 1/2 slice prosciutto, a 1/4-inch thick tomato slice and 1 tablespoon gorgonzola; sprinkle with the remaining 1/8 teaspoon pepper. Broil, watching continuously, just until the cheese begins to melt, about 2 minutes.

Divide tomato puree onto 4 plates. Place a broiled tomato stack in the center of each and top each with one of the remaining fried tomato slices. Sprinkle with parsley and serve.

YIELD: 4 portions

U.S. WINNER
2009 Florida Tomato Student Chef Recipe Contest
Recipe by: Dominic LoGalbo
Supervising Instructor: Warrne V. Mah
Florida Culinary Institute, Riviera Beach, Florida